Heart Winter Share Soup

(from Stearns Farm Newsletter November 2008)

Make a meal of your winter share with this soup and a crisp green salad.

1 Tb olive oil

1 1/2 cups chopped leek (white and pale green parts only)

1/2 cup chopped celery

1 garlic clove, minced

2 cups peeled, chopped turnips

2 cups peeled, chopped rutabagas

2 cups peeled, chopped potatoes or sweet potatoes

2 cups peeled, sliced carrots

1 28 oz can diced tomatoes in juice

four 14.5 oz cans vegetable broth or chicken broth

Heat oil in heavy large pot over medium-low heat.  Add leek, celery and garlic and saute until vegetables begin to soften, about 5 minutes.  Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.  Bring to a boil.  Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes. 

Transfer 4 cups soup to processor.  Puree until almost smooth.  Return puree to pot.  Add remaining 2 cans broth; bring to a simmer.  Season with salt and pepper.