Sunday, January 10, 2010

Turnip Soup

In a stock pot place 3T-4T ghee,sautee 1 leek, white part only, diced, 1 yellow onion, diced, 3 cloves of garlic minced. Sautee until golden and add: about 5 cups turnips, peeled and cut into 1 inch cubes, Cook until the turnips begin to soften some. Cover the turnips with a gluten free , yeast free chicken broth. Add fresh parsley, sea salt and pepper. Cook on low for 6 hours. 30 minutes prior to serving use a potato masher to mash some of the turnips for a thicker, creamier soup.

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