Cream of Spinach Soup

2-3

1 medium onion. ½ stick (2 oz) butter. 8 - 12 oz. fresh spinach leaves. 1 cup water. 1 clove garlic. 8 oz heavy cream.

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.