BIZZY BAKES

My husband described this soup well.  He said that it had a peculiar taste and I thought, I was going to have to throw out the soup.  Then, he said that despite this, he liked it and had two plates and is having the leftover soup for lunch, today. The blend of the turnip, apple and potato was unusual and I added a little salt and all of a sudden, everything blended nicely.  I suggest a teaspoon of salt. I don't cook with salt for health reasons and those who want a more tasty dish, add the amount, they choose.  It works well.  I do like salt and compared to years ago, I use very little now.  There are dishes, like this soup or plainish pasta or potatoes that need the salt. Turnip, Apple and Potato Soup Ingredients: 2 tablespoons olive oil 2 parsnips, peeled and cubed 2 large potatoes, peeled and chopped 2 large apples, peeled and chopped 1 large onion, chopped bunch of fresh herbs  Black Pepper to taste ...

We love that rich golden chicken soup with chunks of vegetables and chicken swimming around.  We also love rich and creamy soups.  I decided with the use of an immersion blender to transform one to the other. Almost anything can go into chicken soup.  I have used almost any vegetable around over the years.  I have different combinations dependent on what I have in the house.  You can have chicken pieces or just keep the broth.  It has always come out to be loved by all. I can't give you a straight recipe since I rarely make it the same way but I can give you the basics. A large pot, at least 8 quart (you might as well make some for the freezer while you are at it) filled 3/4 of the way with cold water.  Turn on the heat and add 4 chicken bottom s.  You can use whole chickens or just bones.  Cook the chicken for a few hours.  Often, I make it before I go to bed and leave it on simmer for the night.  Add water if you have lo...