Cream of Spinach Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 25 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 lb spinach 2 oz butter 1 onion, sliced
2 tablespoons all-purpose flour 2-1/2 cups chicken or vegetable stock 1-1/2 cups milk
1/4 teaspoon ground nutmeg salt and pepper to taste



1 Trim leaves from stems of spinach; wash leaves, then chop or shred them. Heat butter in a large pan; add onion, cook until soft. Add spinach leaves and cook, stirring, until leaves have wilted and are tender.
2 Add flour, stir over heat until vegetables are coated. Remove mixture from heat, stir in stock; return to heat. Stir over heat until mixture boils and thickens. Add milk, nutmeg, and salt and pepper. Cover, simmer for 15-20 minutes, or until spinach is soft.
3 Cool soup slightly; process in batches in food processor or blender until smooth. Return to pan and heat through. Serve with croutons, if desired.
4 NOTE: For a darker soup, replace 1 bunch of the spinach with 1 bunch of Swiss chard.

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