Spinach Soup

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Spinach Soup

 

2 pounds fresh spinach

8 cups broth

1 garlic clove, chopped

1 small onion, chopped

3 tablespoons cornmeal

1 tablespoon flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon grated nutmeg

 

Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup

stock, garlic, and onion. Bring to a boil over high heat.Add spinach and

cook, stirring, 2 mins.Add remaining stock and bring to a boil.

In a small bowl, combine cornmeal and flour. In a slow stream add to

stock, stirring as you pour. Cover and simmer over low heat 30 mins.

Puree soup, in batches if necessary, in a food processor or blender.

Season with salt, pepper, and nutmeg. Serves 6-8.