Green Soup!

6 - 8 Servings

• 6 cups (1.5ml) chicken broth

• 4 carrots, peeled, coarsley chopped

• whites of 3 leeks, washed, chopped

• 1 onion, chopped

• 2 cups (500 ml) fresh spinach, chopped

• 1 lettuce, chopped

• 4 potatoes, peeled, diced

• 2 turnips, peeled, chopped

• salt and pepper

• ground pepper

• 1 cup (250 ml) skim milk

• 2 shallots, chopped (optional)

Heat the broth in a saucepan and add the vegetables. Bring it to a boil and cover. Over low heat, simmer 20 minutes or until vegetables are tender. Let stand to cool slightly. Puree the mixture in a blender. Season to taste with salt and pepper. Return the soup to the saucepan and reheat. Pour into soup thureen and swirl milk into the mixture. Sprinkle with chopped shallots, if desired. And serve!