Melt the butter in a 5-quart kettle. Add turnips and onions and saut 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 5 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 the sieved mixture to the pot.

Add half & half, nutmeg, salt and pepper. Mix well. Add water if soup is too thick. Adjust seasoning.