Instructions: Coat a large Dutch oven with cooking spray, and place over medium heat until hot. Add onion and celery; saute 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.

Place half of turnip mixture in a blender, and process until smooth.

Pour into a bowl, and repeat procedure with remaining turnip mixture.

Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low heat until thoroughly heated.

Yield: 2 quarts (serving size: 1 cup soup and 1 tablespoon sour cream).

Serving Ideas : Ladle into individual soup bowls; top with sour cream.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.