Spinach Soup With Parmesan Cream

• 1/2 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1 large onion, chopped
• 1 pinch salt (or to taste)
• 1 pinch fresh ground black pepper (or to taste)
• 1 pinch ground nutmeg
• 2 small russet potatoes
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate)
• 6 cups spinach leaves, cleaned
• 1/4 cup parmesan cheese, freshly grated
• 3 tablespoons fat free sour cream

1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the spinach and remove from heat.
5. Blend the Parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of Parmesan cream.

olive oil, celery, onion, salt, fresh ground black pepper, ground nutmeg, potatoes, bay leaf, fresh parsley, chicken broth, spinach leaves, parmesan cheese, sour cream

Taken from www.food.com/recipe/spinach-soup-with-parmesan-cream-330629 (may not work)