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Cream Of Spinach Soup 

Source: IET's Culinary Arts Program

Makes 4 servings

1 large onion, chopped
2 medium russet potatoes, peeled and chopped
3 cups water
1 1/2 teas. salt
1 pound spinach, cleaned and stemmed
4 medium cloves garlic, peeled
1 1/2 cups hot Soy or Rice milk
White Pepper

1.) In a large pot, combine onion, potatoes, water and salt. Bring to a boil over high
heat, then cover, reduce heat, and simmer until potatoes are tender, 15 minutes.

2.) Add spinach and garlic and continue to simmer until spinach leaves are soft enough to stir into the liquid, about 10 minutes.

3.) In blender or food processor, puree the vegetables in their cooking water, and return the puree to the cooking pot. Stir in hot milk, and add white pepper to
taste.

Per Serving: 136 calories (11% from fat); 5.5 grams protein; 1.7 grams fat;
23.6 grams carbohydrates; 906 mg. sodium; 0 mg. cholesterol; 7.7 grams fiber.

*Note: For soups, beverages, casseroles, and savory dishes, use "Original" or "Unflavored" milks. Sweeter vanilla-flavored milks are better used in shakes, baking desserts, and cocoa.

Submitted by Kandi to the VegList email list

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