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Spinach Soup

4 Teaspoons Butter
½ Medium Onion, chopped
3 Stalks of Celery, chopped
3/4 lb. Cleaned Spinach Leaves
3 Medium Potatoes, cooked
1 Tablespoon Flour
1½ Cup Vegetable Stock For Soups And Sauces
2 Cups Milk

Pureé potatoes and spinach, set aside.
Sauté onion and celery in the bu]tter in a wide
skillet until onions are translucent. Add
flour, milk, and stock cook until thickens. Do not
boil! Add spinach and potatoes.

Makes four servings. I like to top mine with a slice
of lite Swiss Cheese and a dash of Nutmeg.

Spinach contains carotene, vitamin C, calcium,
and phosphorus and is higher in protein than most vegetables.

A good meal for diabetics and easily converted
for vegan meals. This makes for a nice low fat
hearty lunch on cold winter days!

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