Leek and turnip soup (milchig)

4 -6

Ingredients

Quantity Ingredient
4 Turnips; cut in small chunks, up to 5
3 smalls Potatoes; also in chunks
3 Leeks; white parts only
1 Clove garlic; minced
¼ cup Parsley; chopped
½ teaspoon Thyme
1 tablespoon Butter; (I used olive oil)
1½ teaspoon Salt
6 cups Water; (I added some pareve soup mix)
½ cup Milk

Directions

From our daughter...sorry, don't know where she got it from.

Saute the first 6 ingredients in the butter for 5 minutes. Add the water and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Enjoy! Posted to JEWISH-FOOD digest by Muriel Harris <harrism@...> on Nov 11, 1998, converted by MM_Buster v2.0l.

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