An elegant way to get more green leafy vegetables into your diet.

Ingredients

• 1 tablespoon unsalted butter
• 1 large shallot, coarsely chopped, about 3/4 cup
• Salt to taste
• 10-ounce package frozen chopped spinach, thawed
• 2 cups vegetable stock, or 2 cups water plus 1 vegetable stock cube
• 1 tablespoon ThickenThin not/Starch thickener
• 1/4 teaspoon freshly ground nutmeg
• 1/2 cup heavy cream

   

Directions

akes 4 six-ounce servings.

1. In a 3-quart saucepan melt butter over medium heat.

2. Add shallot and salt. Turn heat to low and cook, stirring occasionally, until shallot softens but doesn't turn brown - about 5 minutes.

3. Add spinach, stirring. Add stock and ThickenThin not/Starch thickener, stirring to dissolve. Add nutmeg.

4. Bring to a boil, then turn heat to low, cover and cook for 10 minutes more.

5. Let cool slightly. Add cream. Pour into blender bowl and process until smooth. Adjust seasoning.

To serve: Reheat without boiling, or store, covered in refrigerator.

Nutrition

Nutrition (per serving, as calculated by Mastercook): 195 calories; 15g fat; 12g carbs (of which 4g is fiber); 4g protein.