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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! âLiz Wheeler, Wilmington, Vermont 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 olive oil |
3 cups fresh baby spinach |
Directions:
1. 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.
2. Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly.
3. In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through.
4. 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).
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