2 tb Butter 2 Onions (peeled and chopped) 2 Leeks (sliced) 2 Md turnips (cubed) 2 Peeled potatoes (cubed) 2 Shallots (chopped) 2 Stalks celery (sliced) 2 Carrots (sliced) 2 cl Garlic (halved) 2 Sprigs parsley 2 cn Chicken broth 2 c Half-and-half Salt and pepper to taste Dill weed to taste (opt.) Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp. Add chicken broth and simmer until turnips are tender. Cool slightly, then process a little at a time through a blender. Return soup to the pot and add the half-and-half. Re-heat gently and serve hot, garnished with a sprig of fresh dill. Submitted by: Mayor Kerry Groom Kirschner of Sarasota, Florida SOURCE: National Cooking Echo 04/18/90
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