(6 servings)

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