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Recipe Name: Ark Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Tablespoon(s) Butter
2 Onions, peeled and chopped
2 Leeks, sliced
2 Md turnips, cubed
2 Peeled potatoes, cubed
2 Shallots, chopped
2 Stalks celery, sliced
2 Carrots, sliced
2 Garlic, halved
2 Sprigs parsley
2 Chicken broth
2 Cup(s) Half-and-half
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 45
Total Fat: 5g
Cholesterol: 10.2mg
Sodium: 486.2mg
Potassium: 1063.6mg
Carbohydrates: 44.8g
Fiber: 7.8g
Sugar: 15.7g
Protein: 8.7g


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