Ingredients
2 tablespoons butter1 medium onion, chopped3 garlic cloves, minced1/2 cup white wine or reduced-sodium chicken broth3 pounds turnips, peeled and cut into 1-inch cubes1 carton (32 ounces) reduced-sodium chicken broth1 medium potato, peeled and cubed1 cup half-and-half cream1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon olive oil3 cups fresh baby spinach
Preparation
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.
Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly.
In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.
