Cream of Spinach Soup
1 tablespoon butter
1/4 cup finely diced carrots
2 1/2 tablespoons finely diced onions
2 1/2 tablespoons finely diced celery
2 tablespoons flour
1 1/2 cups de-fatted chicken broth (or vegetable stock)
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
10 to 12 ounces fresh spinach, steamed and chopped
3/4 cup 1% low-fat milk
1 1/2 teaspoons white wine vinegar (optional)
Salt and pepper, to taste
Grated nutmeg, to taste
Melt the butter in a heavy saucepan over medium heat. Add carrots, onions, and celery and cook, stirring occasionally, for 5 minutes. Stir in flour with wire whisk, then stir in the broth. Cook, stirring constantly, until boiling and slightly thickened. Add the thyme, marjoram and spinach. Reduce heat to low; simmer 15 minutes. Stir in remaining ingredients. Bring back to a simmer. Serve hot.
Serves 2.
Adapted from “Healthy Cooking for Two (Or Just You),” Frances Price, R.D., 1995.