Ark Soup

• 2 tablespoons butter
• 2 each onions chopped
• 2 each leeks sliced
• 2 medium turnip cubed
• 2 each potatoes peeled, cubed
• 2 each shallots chopped
• 2 each celery stalks sliced
• 2 each carrots sliced
• 2 each garlic cloves halved
• 2 each parsley sprigs
• 2 cans chicken broth
• 2 cups light cream (half&half)
• 1 x salt and black pepper to taste
• 1 x dill weed to taste, optional

1. Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp.
2. Add chicken broth and simmer until turnips are tender.
3. Cool slightly, then process a little at a time through a blender.
4. Return soup to the pot and add the half-and-half.
5. Re-heat gently and serve hot, garnished with a sprig of fresh dill.

butter, onions, leeks, potatoes, shallots, celery, carrots, garlic, parsley sprigs, chicken broth, light cream, salt, dill

Taken from recipeland.com/recipe/v/ark-soup-3361 (may not work)