Spinach Soup

by Lometa

Sat Jan 13 2001 at 20:11:49

Spinach Soup

4 Teaspoons Butter

½ Medium Onion, chopped

3 Stalks of Celery, chopped

3/4 lb. Cleaned Spinach Leaves

3 Medium Potatoes, cooked

1 Tablespoon Flour

1½ Cup Vegetable Stock For Soups And Sauces

2 Cups Milk

Pureé potatoes and spinach, set aside.

Sauté onion and celery in the bu]tter in a wide

skillet until onions are translucent. Add

flour, milk, and stock cook until thickens. Do not

boil! Add spinach and potatoes.

Makes four servings. I like to top mine with a slice

of lite Swiss Cheese and a dash of Nutmeg.

Spinach contains carotene, vitamin C, calcium,

and phosphorus and is higher in protein than most vegetables.

A good meal for diabetics and easily converted

for vegan meals. This makes for a nice low fat

hearty lunch on cold winter days!

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