Root Vegetable Soup

Root Vegetable Soup
Root vegetables such as Carrots, Beets, and Turnips are fortified with vitamins and minerals and are a good way to replenish your body in the winter when it may be lacking some of these essential elements. Excessive amounts of coffee, alcohol, and rich food as well as insufficient amounts of water can deplete the body. When many other vegetables are out of season, winter root vegetables are bursting with beneficial nutrients.
Makes 6 servings
6 medium-size or large Leeks, white part only, cleaned and sliced
2 small Onions, chopped
1–2 Garlic Cloves, to taste, minced or pressed
2 medium Carrots, peeled and chopped
1 Celery Rib, chopped
2 small Turnips, peeled and diced
1½ pounds Potatoes, peeled and diced
6 cups water, Vegetable or Chicken Stock
Bouquet garni made with a Bay Leaf and 2 sprigs each Thyme and Parsley
Salt and freshly ground pepper to taste
1 cup Milk as needed
2–4 tbsp dry White Wine or Sherry (optional)
Drained nonfat Yogurt or Creme Fraiche for garnish
Chopped fresh Parsley for garnish
Combine vegetables, water or stock, and bouquet garni and bring to a boil.  Add Salt, reduce heat, cover, and simmer 1 hour. Remove bouquet garni and puree soup through the medium blade of a food mill, or with a hand blender. Do not use a food processor or blender, or soup will be too smooth. Return to the heat and thin with Milk as desired. Add Salt and Pepper to taste. Stir in the wine if desired. Serve, garnishing each bowl with a dollop of Yogurt or Creme Fraiche and a sprinkling of Parsley.