ROOT VEGETABLE SOUP
Add green Tabasco according to your heat tolerance. Serve with Coeur d'Alene Cellars Chenin Blanc.
3 cups chopped, peeled baking potato
2 1/2 cups chopped, peeled turnips (about 1 1/4 pounds)
1 1/2 cups chopped, peeled rutabaga
1 1/4 cups chopped, peeled butternut squash
1 cup chopped onion
1/2 cup chopped carrot
1 1/2 teaspoons dried sage
1/4 teaspoon salt
1 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk
Tabasco Green Pepper sauce to taste
Combine first 9 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat; let stand 10 minutes. Place 1/3 of vegetable mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining vegetable mixture. Return soup to pan; stir in milk. Cook over medium heat until thoroughly heated. 8 servings.