Title: Pumpkin And Turnip Soup
Categories: Gma5
Yield: 1 servings

1 ts Canola oil
1/2 ts Unsalted butter
2 md Leeks; with a little green
; attached,
; well-washed and
; thinly sliced
3 White turnips; peeled and
-cubed
1 sm Pumpkin; peeled, seeded, and
; cubed
1 sm All-purpose potato; peeled
-and cubed
5 c White chicken stock
Salt and freshly ground
-black pepper
1/3 c Nonfat milk

1. Warm the oil and butter in a medium saucepan over medium heat. Add the
leeks and saute for 15 minutes, or until the leeks are very soft. Add the
turnips, pumpkin, potatoes and stock. Season with the salt and pepper.
Cover and simmer for 40 minutes, or until the vegetables are very soft.
Remove from the heat and allow to cool slightly.

2. Transfer to a blender or a food processor fitted with the metal blade.
Process until very smooth. Pour through a fine sieve into a clean saucepan.
Bring to a simmer over low heat. Stir in the milk. Taste and adjust the
seasoning.

Yield: 4 servings

This recipe copyright C 1998 The French Culinary Institute's Salute to
Healthy Cooking.

Converted by MC_Buster.

NOTES : From The French Culinary Institute's Salute to Healthy Cooking

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.