2 teaspoons butter 3 1/2 cups chopped leek 3/4 cup chopped shallots 4 cups diced peeled turnips 2 cups water 16 ounces chicken broth 3/4 cup whole milk 1/4 teaspoon black pepper chopped fresh chives
Melt butter in a large Dutch oven over medium-high heat. Add leek and shallots; saute 4 minutes. Add turnips; saute 2 minutes. Stir in water and broth; bring to a boil. Reduce heat; simmer 30 minutes or until turnips are tender.
Place one-third of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining turnip mixture. Return turnip puree to pan; stir in milk and pepper. Cook until thoroughly heated. Ladle into soup bowls; garnish with fresh chives, if desired.