Recipe: Leek and Turnip Soup (Milchig)

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Yield: 4 -6

      4    Turnips; cut in small
           -- chunks, up to 5
      3 sm Potatoes; also in chunks
      3    Leeks; white parts only
      1    Clove garlic; minced

1/4 c Parsley; chopped
1/2 ts Thyme
1 tb Butter; (I used olive oil)
1 1/2 ts Salt

      6 c  Water; (I added some pareve
           -- soup mix)

1/2 c Milk

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@omni.cc.purdue.edu> on Nov 11, 1998, converted by MM_Buster v2.0l.

Opportunity may knock once, but temptation bangs on your front door forever.

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