spring soup

1 bunch green onions
1 tablespoon butter
1 teaspoon minced garlic
8 cups chicken broth
4 cups loosely packed spinach leaves, chopped
Ground nutmeg
Ground pepper

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s