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LOCATION: Recipes >> Soups >> Cream Turnip 01

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Cream of Turnip Soup

3 tbsp 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
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.

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