SPINACH SOUP
(Serves 4)

1/2 C. CHOPPED ONION
2 STALKS CHOPPED CELERY
1 SMALL TURNIP, PARED, CHOPPED
1 SMALL, SLICED CARROT
1 LARGE BUNCH CHOPPED SPINACH
1/4 C. CHOPPED PARSLEY
4 LARGE, SLICED BASIL LEAVES
1 SPRIG OF FRESH THYME
6 C. CHICKEN BOUILLON
1 C. HEAVY CREAM

 

 

SAUTE THE ONION, CELERY, TURNIP AND CARROT UNTIL SOFT AND SLIGHTLY GOLDEN.

COMBINE THESE WITH THE SPINACH, PARSLEY, BASIL THYME AND BOUILLON.

BRING TO BOIL, LOWER AND SIMMER FOR 30 MINUTES.

BEFORE SERVING, ADD CREAM.