Spinach, Potato, and Nutmeg Soup recipe

6 servings

1 tablespoon vegetable oil

1 onion, chopped

1 1/2 quarts water

1 cube chicken bouillon

2 cups fresh spinach

4 small potatoes, peeled and halved

ground nutmeg to taste

1/2 cup milk

salt and pepper to taste

Heat the oil in a skillet over medium heat.

Cook and stir the onion until tender.

In a saucepan, bring the water to a boil.

Reduce heat to low, and dissolve the bouillon cube in the water.

In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.

Blend the potato mixture into the saucepan with the remaining bouillon.

Bring to a boil, reduce heat, and simmer 20 minutes.

Stir in the milk, and continue cooking 10 minutes.

Season with salt, pepper, and more nutmeg to taste.

Thus the soup is complete.