az022@freenet.carleton.ca (Yves Doyon) Cream of Turnip Royale Soup 20 Oct 1994 08:28:20 -0400 The National Capital FreeNet, Ottawa, Ontario, Canada Newsgroups: rec.food.recipes 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! -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the 'Posting Guidelines' article first. Submissions go to recipes@taronga.com; questions/comments go to tfdpress@acpub.duke.edu or arielle@taronga.com. Please allow several days for your submission to appear. --z