Cream of Turnip Soup

2 T. butter

1 bunch turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.