Spinach Soup 4 tablespoons butter 1 large onion, minced 3 pounds fresh spinach, stemmed 2 cups chicken broth 2 cups low fat milk 1 teaspoon salt 1/2 teaspoon freshly ground pepper Thin slice of lemon and minced chives, for garnish In a large saucepan, melt the butter over moderate heat. Add the onion and reduce the heat to low. Cook until softened but not browned, about 10 minutes. Increase heat to moderate and add the spinach leaves by the handful, stirring to wilt them before adding the next handful. When all the spinach has been added, cook for about 1 minute to completely soften the spinach. In a food processor, puree the soup in batches until smooth. Return the soup to the pan and stir in the stock and milk. Simmer over moderate heat until heated through. Season with the salt and pepper. Serve in soup bowls, garnished with a slice of lemon and a sprinkling of chives.
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