Ark Soup

2 tablespoon butter
2 onions (peeled and chopped)
2 leeks (sliced)
2 medium turnips (cubed)
2 peeled potatoes (cubed)
2 shallots (chopped)
2 stalks celery (sliced)
2 carrots (sliced)
2 clove garlic (halved)
2 sprigs parsley
2 can chicken broth
2 cup half-and-half
Salt and pepper to taste
Dill weed to taste (optional).


Sauté 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. Reheat gently and serve hot, garnished with a sprig of fresh dill.