Creamy Turnip Soup

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 3 pounds turnips, peeled and cut into 1-inch cubes
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 medium potato, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon olive oil
• 3 cups fresh baby spinach

1. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half.
2. Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through.
4. Meanwhile, in a
5. , heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

butter, onion, garlic, white wine, chicken broth, potato, cream, salt, ground nutmeg, olive oil, fresh baby spinach

Taken from www.tasteofhome.com/recipes/creamy-turnip-soup/ (may not work)