Creamy Carrot and Turnip Soup with Savory

Ingredients:

• 1 Tbsp. vegetable oil
• 1/2 cup onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup leeks, chopped
• 1 1/2 cups carrots, chopped
• 1 1/2 cups turnips, chopped
• 1 cup potatoes, chopped
• 2 Tbsp. chopped fresh savory or 1 tsp. dried savory
• 1 Tbsp. fresh parsley, chopped
• Salt and pepper to taste
• 6 cups chicken broth
• 1/3 cup 15% cream or low fat yogurt

Directions:

Heat the oil in a large saucepan and saute the onions, celery and leeks.

Add the carrots, turnips, potatoes, savory and parsley; season with salt and pepper and pour in the chicken broth. Simmer for 25 minutes over low heat.

Using either a food processor or an electric mixer, puree the mixture, then return it to the saucepan. Warm over low heat and add the cream or yogurt; mix well and serve.

Source: The Classic cooking Book

By Raymonde C. G. from North Bay, Ontario

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