Creamy Turnip Soup

1. 1

   Melt margarine in a large Dutch oven over medium-high heat. Add leek and shallots; saute 4 minutes. Add turnips; saute 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.

2. 2

   Place one-third of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip puree to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.

* Per serving · 4 servings · Values may vary.

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