Turnip Soup

Recipe Ingredients: 

• 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 kisan sunflower cooking oil
• 3 cups fresh baby spinach

Recipe Method: 

• 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. Yield: 9 servings (2-1/4 quarts).