From the kitchen of Chef Greg Parks

Ingredients

1/4 pound butter

3 pounds Gilfeather turnips, peeled and chopped

4 large onions, chopped

8 cups chicken stock

1 cup half & half

1/4 teaspoon freshly ground nutmeg

Salt and pepper to taste

2 pounds de-stemmed and washed spinach

Melt the butter in a 5-quart kettle and add turnips and onions. Saute over medium heat for 10 minutes, stirring frequently. Add the chicken stock and simmer about 60 minutes or until turnips are tender. Add the spinach and cook five minutes. Remove the solids from the 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.

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