Spinach, Potato, and Nutmeg Soup Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 onion, chopped
<br>- 1 1/2 quarts water
<br>- 1 cube chicken bouillon
<br>- 2 cups fresh spinach
<br>- 4 small potatoes, peeled and halved
<br>- ground nutmeg to taste
<br>- 1/2 cup milk
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
<br>step 2: In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
<br>step 3: In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
<br>step 4: Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 1/2 quarts water
- 1 cube chicken bouillon
- 2 cups fresh spinach
- 4 small potatoes, peeled and halved
- ground nutmeg to taste
- 1/2 cup milk
- salt and pepper to taste

Directions
step 1: Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
step 2: In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
step 3: In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
step 4: Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.

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