Smooth and velvety cream of spinach soup.
1 medium onion.
½ stick (2 oz) butter.
8 - 12 oz. fresh spinach leaves.
1 cup water.
1 clove garlic.
8 oz heavy cream.
No nutrition information available
Melt butter Dice onion and saute in a pan until golden brown.
Add water and cleaned spinach leaves to a covered pan and heat over burner until the leaves are limp.
Add onions, garlic and cooked spinach leaves (plus all liquid) to blender and puree until a smooth homogenous liquid.
Return the puree to sauce pan, add cream and heat to a boil and it is ready to serve.
Add salt and pepper to taste.