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CREAM OF SPINACH

  • 1/2 cup finely chopped onion

  • 1-tablespoon butter

  • 2 pounds raw spinach, washed thoroughly and stems removed, finely chopped

  • 3 cups vegetable broth

  • 1-cup sour cream

  • 1/2 cup minced green onions, including tops Dash of nutmeg

  • Salt and pepper to taste
In a 2-quart saucepan sauté onion in butler over medium heat. Stir occasionally until onion is tender. Add spinach and heat until willed. Heal broth; add to onion and spinach mixture. Puree in blender or food processor until smooth. Add sour cream, green onions, nut­meg, salt and pepper. Serve hot or chilled. Serves 6.

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