Puree of Garden Vegetable Soup*

                      1 Tbs (15 ml) olive oil
                      2 medium onions, coarsely chopped
                      2 large carrots, coarsely chopped
                      1 medium turnip, peeled and coarsely chopped
                      1 large parsnip, peeled and coarsely chopped
                      1 large potato, peeled and coarsely chopped
                      1 large leek (white and tender green parts), split,
                        well cleaned, and cut into 1 inch (2.5 cm) pieces
                      4 cups (1 L) chicken broth, vegetable broth, or water
                      1 cup milk (use non-fat milk to reduce fat content)
                      Salt and freshly ground black pepper to taste

  Heat the olive oil in a large saucepan and add the onions and carrots. Cook
  over medium heat, stirring occasionally, 7 to 10 minutes until the onions
  are slightly browned. Add the remaining vegetables and the chicken broth.
  Bring to a boil, reduce the heat and simmer 20 to 30 minutes, until the
  vegetables are tender. Transfer, one or two cups at a time (CAREFULLY!) to
  an electric blender or food processor, and puree until smooth. Return to
  the pot and stir in the milk. Season with salt and pepper and serve hot.
  Serves 4 to 6.