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Source: The Working Family's Cookbook

Cream of Spinach Soup
Try this creamy soup with Italian garlic bread.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 pound spinach, fresh
2 tablespoons butter or margarine
1 quart hot chicken broth
nutmeg, freshly grated
freshly ground pepper
1/2 cup light cream
2 tablespoons parsley, finely chopped

Wash the spinach thoroughly. Remove and discard the stems and roughly chop the leaves.

Heat the butter in a large saucepan and add the spinach. Cover the pan and cook over low heat for 7 to 8 minutes, stirring frequently, until wilted.

Slowly stir in the hot broth. Season with nutmeg and salt and pepper to taste. Cook, stirring constantly, until the soup starts to thicken. Simmer for 3 minutes.

Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan. Stir in the cream and heat through. Do not allow the soup to boil. Garnish the soup with the chopped parsley before serving.

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