Chicken Cream Soup With Turnips & Parsnips

1 Very Large Turnip - (2 to 3 Cups) 3 Outer Layers of Fennel Bulb
10 Stalks of Celery
3 Tbsp. Salute Sante Rosemary Grapeseed Oil
1 Cup Roasted Chicken Drippings (optional)
1 Cup or so Parsnip, cubed
1 Cup or so Kolhrabi Top, chopped
10 ounce Bag of Frozen Green Beans or Fresh Green Beans
Left over Cubed Meat, if desired
Salt and Pepper to Taste and/or Fresh Ground Melegueta
1. Put the Parsnip , Kolhrabi tops , and green beans in a pot with just enough water to cover them. Cover with a lid and cook until tender.

2. Meanwhile, Cut the celery stalks in half so they fit in the pot. Peel the turnip and slice in large slices. Cut the layers of fennel bulb in half. Put all these in a little water and steam until soft.

3.When soft, put these vegetables into the Vita Mix with the Rosemary Grapeseed Oil and roasted meat drippings (optional). Blend until creamy. Add water for desired consistency.

4. Pour this mixture over the steamed vegetables. At this point you could add any leftover cubed meat if desired. Salt and pepper to taste.

If you desire a less sweet flavor, squeeze some fresh lime or lemon into your bowl.

Melegueta Frontier Seasoning comes in a grinder. It is a Spanish spice that has a peppery taste.
Carol Brosius
Carol Brosius