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Spinach Soup
Moosewood Cookbook, Mollie Katzen, tweaked by Eve
A satisfying soup with deep color and flavor.
1 large onion, chopped
2 medium potatoes, scrubbed and chopped
470 ml2 c. water
5 ml1 tsp. salt
450 g1 lb. spinach, cleaned and stemmed
3-5 coves garlic, peeled
350 ml1 & 1/2 c. hot non-dairy milk (I used rice milk)
white pepper and nutmeg to taste
Place onion, potatoes, water, and salt in a large saucepan. Bring to a boil, cover, and simmer until the potatoes are tender. Remove from heat and stir in the spinach and garlic cloves.
Puree the vegetables in their cooking water using an immersion blender or transferring to a blender in batches and returning the puree to the pan.
Stir in the hot milk, more salt if needed, and white pepper to taste.
Serve hot, topped with a subtle sprinkling of nutmeg.