1 Tbs (15 ml) olive oil
2 medium onions, coarsely chopped
2 large carrots, coarsely chopped
1 medium turnip, peeled and coarsely chopped
1 large parsnip, peeled and coarsely chopped
1 large potato, peeled and coarsely chopped
1 large leek (white and tender green parts), split, well cleaned, and cut
into 1 inch (2.5 cm) pieces
4 cups (1 L) chicken broth, vegetable broth, or water
1 cup (250 ml) milk (use non-fat milk to reduce fat content)
Salt and freshly ground black pepper to taste
Instructions:
Heat the olive oil in a large saucepan and add the onions and carrots. Cook
over medium heat, stirring occasionally, 7 to 10 minutes until the onions
are slightly browned. Add the remaining vegetables and the chicken broth.
Bring to a boil, reduce the heat and simmer 20 to 30 minutes, until the
vegetables are tender. Transfer, one or two cups at a time (CAREFULLY!) to
an electric blender or food processor, and puree until smooth. Return to
the pot and stir in the milk. Season with salt and pepper and serve hot.
Serves 4 to 6.
