Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 2 Carrots (sliced)
2 Onions (peeled and chopped) 2 cl Garlic (halved)
2 Leeks (sliced) 2 Sprigs parsley
2 Md turnips (cubed) 2 cn Chicken broth
2 Peeled potatoes (cubed) 2 c Half-and-half
2 Shallots (chopped) Salt and pepper to taste
2 Stalks celery (sliced) 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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