​Emily Benatar

Spinach Soup

 

Mollie Katzen Moosewood Cookbook Cream of Spinach Soup
 
40 minutes to prepare 4-6 servings
 
1 carrot
1 onion
1 clove garlic
1 potato
Cover w/ water. Steam until tender. Puree in it's own water.
 
Steam 1lb. spincah in 1 cup water till wilted. Puree.
 
Make roux by whisking 1/3 cup flour into 1/3 cup melted butter. Whisk in 2 cups milk and cook over very low heat, stirring, until thickened.
 
Add the spinach to the roux, along with:
1/2 tsp. salt ( or more)
pepper
1/2 tsp. basil
pinch nutmeg
pinch thyme
(any fresh herb like parsley or marjoram)
 
Add first mixture to second. Adjust seasoning and, if too thick, add milk.
Heat (very low flame) and stir till smooth, creamy, green, fragrant.