Spinach Soup With Parmesan Cream
Just found this recipe at lifescript.com (http://tinyurl.com/3jumsf) and wanted to share it here.
Steps
Heat the olive oil in a saucepan over low-medium heat.
Add the celery and onion , season lightly with salt , pepper and nutmeg , and cook for 10 minutes.
Peel and slice the potatoes and add them to the pot.
Add the bay leaf , parsley and broth and bring to a boil quickly over high heat.
Lower the heat and simmer until the vegetables are completely tender , about 15 minutes.
Add the spinach and remove from heat.
Blend the parmesan cheese and sour cream together and set aside.
Remove the bay leaf and puree the soup in a blender.
Strain and adjust the salt and pepper.
Serve the soup in bowls with a dollop of parmesan cream.
Ingredients
olive oil, celery, onion, salt, fresh ground black pepper, ground nutmeg, russet potatoes, bay leaf, fresh parsley, low sodium chicken broth, spinach leaves, parmesan cheese, fat free sour cream