• 1/4 pound butter
• 4 large onions, chopped
• 1 clove garlic, minced
• 8 cups unsalted chicken broth
• 3 pounds ‘Gilfeather’ turnip, peeled and chopped
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 cup half-and-half
• Fresh spinach, washed and de-stemmed, for garnish

1. Melt butter in 5-quart pot, and sauté chopped onion and garlic until soft but not browned.
2. Add broth and chopped turnip and cook until tender. Drain and reserve some of the liquid.
3. Puree mixture in a food processor until smooth. Put through a food mill or sieve and return to pot.
4. Add seasonings and half-and-half. Mix well. Taste and adjust seasonings.
5. Add reserved cooking liquid if soup is too thick. Sauté spinach in a small amount of olive oil until just wilted. Use spinach as a garnish on top of the soup before serving.

For more about the ‘Gilfeather,’ see:

• The ‘Gilfeather’ Turnip: A Vermont Heirloom Variety
• Roasted Beet and Turnip Salad Recipe