3 leeks
5-6 medium sized organic carrots
1 parsnip
1/2 cup milk
1 1/2-2cup vegetable stock
packet garnis- homegrown rosemary, oregano, thyme, sage
ground cumin, ginger, s/p
Boil vegetables. Save the liquid you boiled them in with, because that will be the vegetable stock you add back into it soon. Pass those veggies through a food processor until smooth. Now my food processor isn't restaurant grade so there isn't enough room to add liquid to my mix. So dump the veggies back into a pot and whisk over a low heat as you add the stock and milk to desired thickness. Also let the packet garnis sit in there and you can add the other spices to taste.
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