1. Place turnips and chicken stock in saucepan.Add butter, salt and sugar.  Bring to a boil, lower heat and simmer 30 minutes or until turnips are tender. Add spinach to pan and simmer 2 minutes or until wilted. Puree in a food processor or with an immersion blender until smooth. Rreturn to saucepan. Add cream and milk to desired consistensy and season with salt and pepper.  Serve warm.