Cream of Spinach Soup

[Guest guest]

Serves 4-6

 

1 lg. onion, chopped

2 med. potatoes, peeled, chopped

3 cups water

2 tsp. salt

1 lb. spinach, cleaned and stemmed

5 med. cloves garlic, peeled only

1 1/2 - 2 Tbs. butter (or sub)

3 Tbs. flour

1 1/2 cups hot milk (or sub)

white pepper

nutmeg

 

Place onion, potatoes, water, salt in lg.

saucepan. Bring to boil. Cover, simmer

until potatoes are tender. Remove from

heat, add spinach and garlic cloves, set

aside.

 

Melt butter (or sub) over low heat in sm.

saucepan. Whish in flour, keep whisking

over low heat for 5 min. Drizzle in milk.

Continue to whisk and cook until smooth

(about 5-8 min. more)

 

Puree the vegetables in their cooking water;

return the puree to saucepan. Stir in white

sauce. Adjust salt, add pepper to taste. Serve

hot, topped with nutmeg.