1/4 lb. butter
3 lb. Gilfeather turnip, peeled and chopped
4 large onions chopped
8 cups chicken stock
1 cup Half & Half
1/4 tsp. freshly ground nutmeg
salt and pepper to taste
2 lb. DE-stemmed washed spinach
Melt the butter in a 5-quart kettle and puree them in a food processor. When
pureed, put through a food mill or sieve, then return sieved mixture to the
pot.
Add Half & Half, nutmeg, salt and pepper. Mix well. Add water if soup is
too thick. Adjust seasoning.
