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Name: Ark Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 Peeled potatoes (cubed); 2 Leeks (sliced); 2 Onions (peeled and chopped); 2 Carrots (sliced); Dill weed to taste (opt.); 2 Sprigs parsley; 2 cn Chicken broth; 2 tb Butter; 2 cl Garlic (halved); 2 Md turnips (cubed); 2 Shallots (chopped); salt and pepper to taste; 2 Stalks celery (sliced); 2 c Half-and-half

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INGREDIENTS

2 Peeled potatoes (cubed)
2 Leeks (sliced)
2 Onions (peeled and chopped)
2 Carrots (sliced)
Dill weed to taste (opt.)
2 Sprigs parsley
2 cn Chicken broth
2 tb Butter
2 cl Garlic (halved)
2 Md turnips (cubed)
2 Shallots (chopped)
salt and pepper ; to taste
2 Stalks celery (sliced)
2 c Half-and-half

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (647g)
Recipe Makes: 6 Servings

Calories: 771
Calories from Fat: 620 (80%)

Amt Per Serving		% DV

	Total Fat 68.9g	92 %
	Saturated Fat 42.8g	214 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.6g
Cholesterol 219.1mg		67 %
Sodium 594.3mg		20 %
Potassium 759.8mg		20 %
Total Carbohydrate 24.4g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 24.4g
Protein 17.2g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 771

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