1 bunch green onions
1 tablespoon butter
1 teaspoon minced garlic
8 cups chicken broth
4 cups loosely packed spinach leaves, chopped
Slice the green onions thin, use most of the green part as well as the white. You should have a very healthy cup. Gently cook the onions in butter until they are soft. Add the garlic and cook for a minute or so. Don?t let it brown. Add the broth and bring to a simmer for a few minutes. Meanwhile, wash, stem and roughly chop the spinach. Stir the spinach into the broth and cook for 2-3 minutes. Grate some nutmeg and grind some pepper into the soup and serve. Makes 4 servings.