Wednesday

SOUP - CREAM OF SPINACH

1/2 KG SPINACH, WASHED ( DO NOT USE LARGE STEMS AND LARGE LEAVES)
2 POTATOES PEELED AND CHOPPED
1 LARGE ONION PEELED AND CHOPPED
5 LARGE GARLIC CLOVES PEELED AND CHOPPED
25 GMS BUTTER 
750 ML WATER
750 ML MILK
3 TABLESPOONS FLOUR
1 TEASPOON SALT 
1/2 TEASPOON SALT
PEPPER TO TASTE
5 TABLESPOONS CREAM OR SOURED CREAM

Place the onion, garlic and potatoes in a large saucepan and cover with cold water. Add half the salt and simmer till the potatoes are tender. Remove from the heat and add the spinach. Cover  and set aside for  10 minutes.
Melt the butter in another saucepan, add the flour and cook over low heat for 3/4 minutes. Remove the pan from the heat and add the milk....a little at a time, stirring continuously. Return to the heat and cook, stirring continuously until the sauce is smooth and thick. Add the grated nutmeg.
Blend the cooled potato and spinach mixture to a smooth puree and return to the saucepan. Stir in the white sauce, add the balance seasoning and gently reheat. Do not allow the soup to come to a boil. Ladel into soup bowls and top with the sour
cream or crea,

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