Spinach, Potato, and Nutmeg Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A lovely light soup to serve as a wonderful starter on a winter-day. Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped |
1 1/2 quarts water |
1 cube chicken bouillon |
2 cups fresh spinach |
4 small potatoes, peeled and halved |
ground nutmeg to taste |
1/2 cup milk |
salt and pepper to taste |
Directions:
1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
3. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
4. Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
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