This is a full liquid recipe. Great for vegetarians but I love it and I hate vegetables.
It is spinach (it won't always be dangerous LOL!) but you can change it to broccoli, beets, asparagus or even carrots.
The regular recipe called for light cream but we used 1% (skim would be too watery, don't use skim) and served 8 people. DH cut it in half for the 2 of us. It can be frozen into individual servings.
Cream of Spinach Soup
Serves 8 people (but you can make half recipe easily)
5 Yukon Gold potatoes, peeled and roughly chopped
2 lbs. fresh spinach
2 yellow onions, roughly chopped
3 garlic cloves
1 cup light cream (use 1% instead not skim)
1/4 cup grated Romano cheese
2 tablespoons butter (we used Olivio spread you can use whatever you use instead of butter)
Salt & pepper
Pinch of nutmeg
Water
Melt butter in a large soup pot. Add onions and garlic and brown for about 10 minutes. Add potatoes, nutmeg, and enough water to just barely cover the potatoes. Simmer until potatoes are soft, about 20 minutes. Remove from heat. Add spinach and let sit for 8-10 minutes until spinach wilts. Puree in a regular blender. Add cream, cheese and season with salt & pepper. Heat and serve.
