Does anyone have the recipe for Cream of Spinach Soup from the Moosewood Cookbook?

Ingredients include: fresh spinach, potatoes, onion, carrots, milk, a little flour, nutmeg and butter. You blend it in a blender.


THANKS!Does anyone have the recipe for Cream of Spinach Soup from the Moosewood Cookbook?
Yes!





Cream of Spinach Soup





For a low fat version, skip the 2nd step.





1 large onion, chopped


2 medium potatoes, peeled and chopped


3 cups water


2 teaspoons salt


1 lb. spinach, cleaned and stemmed


5 medium garlic cloves, peeled only


optional: 1 1/2 tablespoons butter, 3 tablespoons flour


1 1/2 cups hot milk [may be low fat]


white pepper and nutmeg to taste





1. Place onion and potatoes, water and salt in large saucepan. Bring to the boil. cover and simmer until potatoes are tender. Remove from heat, add spinach and garlic cloves, and set aside





2. Melt the butter over low heat in a small saucepan. Whisk in flour and keep whisking over low heat 5 minutes. Drizzle in the milk. Continue to whisk and cook until smooth [about 5 to 8 minutes more].





3. Puree the vegetables in their cooking water; return the puree to the saucepan. Stir in the white sauce [or just the milk if you're making the low fat version]. Adjust the salt and add white pepper to taste. Serve hot, topped with a subtle sprinkling of nutmeg





EDIT: OK, after seeing the other post, I just looked and mine is from the ';New Revised Edition'; 15th Anniversary from 1992.Does anyone have the recipe for Cream of Spinach Soup from the Moosewood Cookbook?
Thank YOU! Enjoy!! Report Abuse

40 minutes to prepare 4-6 servings





1 carrot


1 onion


1 clove garlic


1 potato


Cover w/ water. Steam until tender. Puree in it's own water.





Steam 1lb. spincah in 1 cup water till wilted. Puree.





Make roux by whisking 1/3 cup flour into 1/3 cup melted butter. Whisk in 2 cups mild and cook over very low heat, stirring, until thickened.





Add the spinach to the roux, along with:


1/2 tsp. salt ( or more)


pepper


1/2 tsp. basil


pinch nutmeg


pinch thyme


(any fresh herb like parsley or marjoram)





Add first mixture to second. Adjust seasoning and, if too thick, add milk.


Heat (very low flame) and stir till smooth,


creamy,


green,


fragrant.





I probably would have been better to scan and send this, as it's sort of hand written. Page 18 of the Moosewood Cookbook. I've had it since 1991 and have never used it!