Spinach Soup With Parmesan Cream

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1 large onion, chopped
• 1 pinch salt (or to taste)
• 1 pinch fresh ground black pepper (or to taste)
• 1 pinch ground nutmeg
• 2 small russet potatoes
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 quart low sodium chicken broth or vegetable broth (approximate)
• 6 cups spinach leaves, cleaned
• 1/4 cup parmesan cheese, freshly grated
• 3 tablespoons fat free sour cream

Directions

1. 1

   Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.

2. 2

   Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.

3. 3

   Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. 4

   Add the spinach and remove from heat.

5. 5

   Blend the Parmesan cheese and sour cream together and set aside.

6. 6

   Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. 7

   Serve the soup in bowls with a dollop of Parmesan cream.