Cream Of Spinach Soup
|Leek/8 green onions, cut in 1-inch pieces||1 , chopped|
|Garlic||1 Clove (5 gm), cut in half|
|Chicken broth||13 3⁄4 Ounce (1 Can)|
|Fresh spinach||20 Ounce, cleaned (Two 10 Ounce Packages)|
|Potato||1 Medium, shredded|
|Milk||3 Cup (48 tbs)|
In a 5-quart dutch oven, melt butter over mediumheat; saute" leek and garlic until tender, but not browned.
Add 1/2 cup of chicken broth, spinach and potato.
Simmer, covered, over mediumheat, stirring occasionally, about 15 minutes.
In bowl of food processor, place chopping blade; add spinach mixture.
Process just until blended.
Carefully return spinach mixture to Dutch oven.
Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
Cook, covered, over mediumheat for 15 ' minutes or until hot.
Season with salt and pepper as desired.
Garnish with dollop of sour cream.