Categories: Soups/stews 
      Yield: 6 servings 
  
      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