Ingredients
1
bunch green onions, chopped
1/4
cup all purpose flour
3
1/2 cups milk (do not use low-fat or nonfat)
1
10-ounce package ready-to-use spinach leaves
Chopped fresh dill or mint
Directions
1.
Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add green onions and sauté until just tender, about 3 minutes. Sprinkle flour over; whisk 1 minute. Gradually whisk in milk. Whisk until mixture comes to boil and thickens, about 4 minutes. Remove from heat.
2.
Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add spinach; toss until wilted and tender but still bright green, about 3 minutes. Add spinach to milk mixture. Puree soup in batches in blender. Return to same saucepan and rewarm over low heat. Season with nutmeg, salt and pepper. Ladle soup into bowls. Garnish with dill or mint.
