Servings
6 s
Ingredients
- 2 tablespoons Butter
- 2
- 2 Leeks (sliced)
- 2 Md turnips (cubed)
- 2 Peeled potatoes (cubed)
- 2
- 2
- 2
- 2 clove Garlic (halved)
- 2 Sprigs parsley
- 2 cans Chicken broth
- 2 cups
- Salt and pepper to taste
- Dill weed to taste (opt.)
Directions
- Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp.
- Add chicken broth and simmer until turnips are tender.
- Cool slightly, then process a little at a time through a blender.
- Return soup to the pot and add the half-and-half.
- Re-heat gently and serve hot, garnished with a sprig of fresh dill.
- Submitted by: Mayor Kerry Groom Kirschner of Sarasota, Florida SOURCE: National Cooking Echo 04/18/90 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini