Ingredients
- 2 onions
- 2 turnips
- 2 potatoes (peeled)
- 2 shallots
- 2 sprigs parsley
- 28 gr butter
- 2 slices leeks
- 2 slices stalks celery
- 2 slices carrots
- 2 packages chicken broth
- some garlic
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 0. 246913580246.91