Green Schi Spinach Soup

• 1/3 cup chopped onion
• 5 tablespoons olive oil
• 5 tablespoons flour
• 5 cups chicken or 5 cups vegetable broth
• 1 cup half-and-half
• 1 cup skim milk
• 20 ounces frozen spinach (squeeze)
• pepper, to taste
• 3 -4 eggs, hard boiled, sliced
• 1/3 cup fresh baby dill, snipped

1. Saute onions in olive oil. Add flour, cook 3 minute Gradually whisk in broth. Add half-and-half, milk and spinach. Heat on low until hot. Season with pepper. Serve immediately topped with a slice or two of egg and a sprinkle of dill.
2. Great ways to use leftovers:
3. Rice: 1 cup dry rice, 2 1/2 Cups Spinach Soup. Bring rice and soup to a boil. Reduce to very low. Cover. Cook for 15-20 minute.
4. Pasta Sauce: 2 Cups Spinach Soup, 2-3 T. flour, 1 T dried basil, 1/2 Cups grated parmesan. Whisk flour into cold soup. Add basil. Heat over medium until slightly thickened. Add parmesan and heat over low 5 minutes. Serve over hot pasta.

onion, olive oil, flour, chicken, milk, frozen spinach, pepper, fresh baby dill

Taken from www.food.com/recipe/green-schi-spinach-soup-466281 (may not work)