Recipe - Pumpkin And Turnip Soup

1 teaspoon Canola oil
One half teaspoon Unsalted butter
2 md Leeks; with a little green
; attached,
; wellwashed and
; thinly cut or sliced up
3 White turnips; peeled and
cubed
1 small Pumpkin; peeled, seeded, and
; cubed
1 small Allpurpose potato; peeled
and cubed
5 cup White chicken stock
Salt and freshly ground
black pepper
1/3 cup 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