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