| 3 | tb | Unsalted butter |
| 5 | | Carrots; thinly sliced |
| 4 | md | Onions, halved & thinly sliced |
| 3 | | Leeks, halved lengthwise & sliced 1/2" thick |
| 1 | md | Turnip; quartered & peeled & sliced |
| 4 | lg | Garlic cloves; thinly sliced |
| 1 | sm | Jalapeno pepper; seeded and minced |
| 2 | ts | Salt |
| 1/2 | ts | Fresh thyme -or- |
| 1/4 | ts | Dried, crumbled thyme |
| 1/2 | ts | Fresh marjoram -or- |
| 1/4 | ts | Dried, crumbled marjoram |
| 1 1/2 | lb | Russet potatoes; peeled, quartered & thinly sliced |
| 8 | c | Chicken stock; unsalted |
| 1 | c | Milk |
| 1/4 | ts | Nutmeg; freshly grated |
| | Fresh ground pepper |
| 1 1/2 | lb | Escarole; thick stems removed & leaves cut into 1/2" strips -or- |
| 3 | bn | Arugula, stemmed; coarsely shredded |
