Cream Of Spinach Soup

• 1 large onion, chopped
• 2 medium red potatoes, chopped
• 1 large carrot
• 3 c. water
• 2 t. salt
• 1 lb. spinach, cleaned and stemmed
• 5 medium cloves of garlic, peeled only
• 1 1/2 to 2 T. butter
• 3 T. unbleached flour
• 1 1/2 c. hot milk
• white pepper and nutmeg to taste

1. Place onion, potatoes, carrots, water and salt in a large saucepan.
2. Steam until all veggies are tender.
3. Remove from the heat; add spinach, garlic cloves and set aside.
4. Melt the butter over low heat in a small sauce pan.
5. Whisk in flour, and keep whisking over low heat five minutes.
6. Drizzle in the milk. Continue to whisk and cook until smooth and you have a nice roux. Puree the veggies in the cooking water; return the puree to the saucepan.
7. Stir in the white sauce (or just milk if you are making a lowfat version).
8. Adjust the salt and add the white pepper to taste.
9. Serve hot topped with a sprinkle of nutmeg.

onion, red potatoes, carrot, water, salt, spinach, garlic, butter, flour, hot milk, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36445 (may not work)