Spinach Cream Soup
|Frozen spinach||10 Ounce, chopped|
|Heavy cream||2 Cup (32 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Sweet 'n low sweetener||1⁄2 Gram (1/2 Package)|
1. Defrost spinach (I zap it in the microwave).
2. In a large sauce pan, cook the garlic in the butter for one minute.
3. Place all ingredients (including the garlic) in a blender and blend to desired consistency. Return to sauce pan and heat just to the boiling point (do not boil). Serve immediately.