| 1 | Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp. |
| 2 | Add chicken broth and simmer until turnips are tender. |
| 3 | Cool slightly, then process a little at a time through a blender. |
| 4 | Return soup to the pot and add the half-and-half. |
| 5 | Re-heat gently and serve hot, garnished with a sprig of fresh dill. |
| 6 | Submitted by: mayor kerry groom kirschner of sarasota, florida |
