Turnip Soup

• 3 pounds meaty lamb neck bones
• 3 large onions, sliced
• 3 large bunches celery, cleaned and cut into 1-inch slices
• 4 1/2 quarts water, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 large turnips, peeled and sliced
• 1/2 cup whipping cream

1. Combine neck bones, onion, celery, 3 1/2 quarts water, salt, and pepper in a large Dutch oven. Bring to a boil. Reduce heat; cook, uncovered, 4 1/2 hours. Remove from heat; strain broth through several layers of damp cheesecloth, discarding bones and vegetables. Chill broth overnight. Remove and discard fat. Set broth aside.
2. Place turnips and remaining water in a large saucepan; bring to a boil. Cook 25 minutes or until tender; drain. Process turnips through a food mill or sieve, reserving liquid from turnips; discard pulp.
3. Combine turnip liquid and lamb broth in Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in whipping cream; heat thoroughly. Serve immediately in individual soup bowls.

lamb neck, onions, bunches celery, water, salt, pepper, whipping cream

Taken from www.myrecipes.com/recipe/turnip-soup (may not work)