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LOCATION: Recipes >> Soups >> Cream of Turnip Royale

Print this Recipe    Cream of Turnip Royale

3tbsp butter
1/2 onion chopped
2 celery stalks, thinly sliced
2 potatoes, peeled, halved and thinly sliced
1/2 large turnip, peeled and sliced
1/2 seedles cucumber, thinly sliced
1 tbsp chopped fresh parsley
1 tsp marjoram
5 cups chicken stock, heated (or in your case water)
3 tbsp heavy cream (optional)
salt and pepper

Melt butter in large saucepan over low heat. Add onion and
celery; cover and cook 5 minutes
Add remaining vegetables and season with salt and pepper.
Sprinke in parsley and marjoram; mix well. Cover and
continue cooking 5 minutes.

Pour in water or chicken stock and bring to boil.
Recude heat to midium and cook, partly covered, 25 to 30
minutes or until vegetables are done.
Pure soup in processor, mix in cream and serve.

My kids are pickie eaters but I know their bowls are
empty when I serve this soup. I always double the
recipe and freeze.

Enjoy because I know we do!

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