Creamy Turnip Soup

Ingredients

• 2 teaspoons stick margarine or butter
• 3 1/2 cups chopped leek
• 3/4 cup chopped shallots (about 5 ounces)
• 4 cups diced peeled turnips (about 1 1/2 pounds)
• 2 cups water
• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 3/4 cup whole milk
• 1/4 teaspoon black pepper
• Chopped fresh chives (optional)

Preparation

1. Melt margarine in a large Dutch oven over medium-high heat. Add leek and shallots; sauté 4 minutes. Add turnips; sauté 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
2. Place one-third of turnip mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip purée to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.