Title: Ark Soup
Categories: Soup
Yield: 6 Servings

2	tb	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	cl	Garlic (halved)
2		Sprigs parsley
2	cn	Chicken broth
2	c	Half-and-half
		Salt and pepper to taste
		Dill weed to taste (opt.)

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

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