Spinach Soup
Ingredients
- 3 pounds fresh spinach, or 3 10-oz. packages of frozen
- One third cup butter
- 2 and one half cups milk
- 2 and one half cups water
- One eighth tsp. ground nutmeg
- Salt and fresh ground pepper
- One half cup heavy cream
- 2 Tbsp. parsley, chopped
- 7 Tbsp. fresh grated Parmesan cheese
Instructions
- Wash spinach, remove stems and then cook damp spinach in covered pan over medium heat until just wilted.
- Drain and allow to cool
- With the frozen spinach, you can just let it thaw
- Drain spinach and squeeze to remove excess moisture, then chop
- Heat butter in pan and saute spinach for a minute or two
- Add milk, water, nutmeg, salt, pepper and heat to just boiling
- Lower heat immediately to simmer and cook for 5 minutes
- Add the cream, parsley and cheese and serve immediately
Notes
Use low fat milk and fat-free Half and Half in place of the cream.