This “potage” or French home cooking soup, celebrates the spring arrival of spinach and turnips. Five simple ingredients. It’s also great in Winter when turnips and greens are abundant.
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.
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