Melt butter in large pan or stockpot.
Tie herbs into a bundle with kitchen twine. Add to pot with butter.
Add turnips, potatoes, onion, and garlic. Stir to coat everything with butter. Sprinkle with salt.
Cover and simmer for about 20 minutes, stirring occasionally.
Remove cover, add chicken stock and stir.
Return cover and cook on medium low heat for about 20 minutes longer or until vegetables are tender.
Remove cover and take out herbs.
Puree. Taste for seasoning.
Serve in a cup or bowl with a light grating of fresh nutmeg.