Macomber Turnip Soup

Submitted by Katherine, who is a member of Bee's Candida Support Group, that you are welcome to join!

If you don't have chicken stock on hand, make this healthy delicious recipe ahead of time: Chicken Stock

Ingredients

• 1 stick unsalted butter, divided
• 1 leek, white part only, diced
• 3 pounds Macomber turnips or purple-top turnips, peeled and cut into 1 inch pieces
• 4 cups chicken stock or non-chlorinated water
• ocean sea salt and freshly ground black pepper
• fresh chives, for serving

All dried and ground herbs and spices must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. In a medium saucepan, heat 2 tablespoons of the butter over medium heat (watch so the butter doesn't burn).
2. Add leeks and cook until very soft, but not browned, about 5 minutes. Set aside.
3. In a large stockpot, combine turnips, broth and enough water to cover the turnips by 2 inches. Add 1 teaspoon of ocean sea salt and bring the liquid to a boil.
4. Reduce to medium-low heat and simmer until the turnips are cooked through and very soft, about 30 minutes.
5. Using a slotted spoon, transfer the turnips to a blender (transfer it in a couple of batches), and puree them along with the leeks, the remaining 6 tablespoons of butter, with enough turnip liquid to make a smooth, creamy soup.
6. Strain the soup through a fine strainer, if desired, and season with sea salt and pepper.
7. Serve soup hot with fresh snipped chives.