Spinach Soup With Parmesan Cream

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1 large onion, chopped
• 1 pinch salt (or to taste)
• 1 pinch fresh ground black pepper (or to taste)
• 1 pinch ground nutmeg
• 2 small russet potatoes
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate)
• 6 cups spinach leaves, cleaned
• 1/4 cup parmesan cheese, freshly grated
• 3 tablespoons fat free sour cream

Recipe

• 1 heat the olive oil in a saucepan over low-medium heat. add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
• 2 peel and slice the potatoes and add them to the pot. add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
• 3 lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
• 4 add the spinach and remove from heat.
• 5 blend the parmesan cheese and sour cream together and set aside.
• 6 remove the bay leaf and puree the soup in a blender. strain and adjust the salt and pepper.
• 7 serve the soup in bowls with a dollop of parmesan cream.