Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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