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Montevideo, March 21st 2019 - 02:04 UTC

New Oceanites Antarctic Compendium Available

Tuesday, March 13th 2012 - 12:26 UTC
Full article 3 comments

Ron Naveen, President of Oceanites, announced that the new compendium, covering 142 different sites on the Antarctic Peninsula, can now be downloaded in PDF format at no cost. Read full article


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  • Idlehands

    This is a disgrace. That penguin is clearly Argentine and being held against it's will by an imperialist pirate. You can clearly see he is trying to raise his flipper to chant Viva Argentina.

    Mar 13th, 2012 - 06:11 pm - Link - Report abuse 0
  • Think


    That'a an old picture of Ron :-)))

    Mar 13th, 2012 - 06:45 pm - Link - Report abuse 0
  • toooldtodieyoung

    2 Think

    There you are!! I've trawled through the internet and found this for you. I have to tell you that I don't do this for everyone you know.... just for the the needy and you sound as if you desperately need to feel liked. There is no need to thank me either!!!


    This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes

    •4 large turnips
    •2 small onions or leeks
    •2 cloves garlic
    •2 Tbsp. olive oil or butter
    •4 cups chicken or vegetable broth
    •1/4 to 1 cup heavy cream
    •Turnip greens or parsley (optional garnish)
    1.Peel turnips and chop them into small chunks. Set aside.
    2.Peel and finely chop onions or clean and finely chop leeks. Set aside.
    3.Chop garlic and set aside.
    4.Heat oil or butter in a medium pot over medium high heat. Add onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.
    5.Add garlic and cook, stirring, until fragrant, about 1 minute.
    6.Add turnips and broth. Bring to a boil. Reduce heat to maintain a steady simmer and cook until turnips are very tender, about 10 minutes.
    7.In a blender, whirl soup until very smooth, at least 2 minutes per batch. (Tip: Cover lid of blender with a kitchen towel to prevent burns.)
    8.Return soup to pot and add cream. Adding just 1/4 cup will just smooth out the edges of the soup. The more you add the thicker and more luxurious the soup will become. Add salt to taste.
    9.Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve hot.

    Mar 14th, 2012 - 12:57 pm - Link - Report abuse 0

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