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Four Columns Inn B&B and Restaurant
On the Green
P.O. Box 278
Newfane, Vermont 05345-0278
Fax: (802) 365-0022
From the kitchen of Chef Greg Parks
Melt the butter in a 5-quart kettle and add turnips and onions. Saute over medium heat for 10 minutes, stirring frequently. Add the chicken stock and simmer about 60 minutes or until turnips are tender. Add the spinach and cook five minutes. Remove the solids from the kettle and puree them in a food processor. When pureed, put through a food mill or sieve. Then return sieved mixture to the pot. Add half & half, nutmeg, salt, and pepper. Mix well. Add water if soup is too thick. Adjust seasoning.
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