Cream of Spinach Soup

Soup is what's for dinner. Or in this case...lunch. I'm trying not to eat a lot these next several days as with Christmas it will be another day of celebration and feasting. A simple soup, yet so delicious.

Aside from the tradition cream soup, I added a pinch of nutmeg as well as some fresh chopped carrots and canned green beans. I didn't want it to just be all liquid. Some chunks here and there are pretty tasty. A bowl is filling and just right.

Have it with a piece of baguettes and I'm good to go. Look at those little pieces of carrot peeking out. Doesn't it just beg for you to dig in?

Serves 4

Cream of Spinach Soup

2 bundles fresh spinach.
2 can vegetable stock
1/2 medium sweet onion sliced
1 garlic clove - fine chopped
2 large carrot sticks - peeled and chopped
1 12 can string beans
1 5 oz can evaporated milk
1 tsp nutmeg
salt and pepper to taste

In a stock pot, saute the garlic for 30 in some oil. Then add and saute the onions until translucent. Add the stock and bring to a boil on medium to high heat. Add the spinach and lower the flame to medium low and bring to a simmer until the spinach has wilted. Lower the heat and pour in the evaporated milk.

Then puree the spinach mixture in the blender, food processor, or with an hand blender. Then add the carrots, green bean and nutmeg. Let the soup simmer again until the carrots are slightly tender. Medium to low heat.