Makes: 2¼ quarts
2 tablespoons butter 1 medium onion, chopped 3 garlic cloves, minced ½ cup dry white wine 3 pounds turnips, peeled and diced into 1-inch cubes 1 quart reduced-sodium chicken broth 1 medium potato, peeled and cubed 1 cup half & half ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon good green olive oil 1 tablespoon of your favorite hot pepper sauce 3 cups fresh baby spinach
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