spinach soup

As the New Year begins, I'm determined to go back to my healthy eating - especially dark green vegetables and leafy greens. A storm a week dumps another foot of snow, the wild winds whip and dance across fields, and the thermometer rarely goes above 15F. This soup is my protection against all those nasty flu and cold germs wandering around in January. And tasty? Absolutely!

To make about 3 servings:

4 cups packed baby spinach ( use organic)

2 1/2 cups half water, half chicken/veg stock

about 1/2 cup diced potato

1 medium onion, sliced

1 t. pressed garlic

pinch thyme ( hefty pinch)

a few scrapings of nutmeg

pinch hot pepper flakes

freshly cracked pepper

salt to taste ( taste at the end)

1 t. unsalted butter (optional) Or use olive oil, but butter is best.

Place potatoes, garlic, and onion in the stock and simmer until the potatoes are soft.

Add the nutmeg, thyme, red pepper flakes, butter or oil, and black pepper and stir in.

Add the spinach, stir, turn off heat, and cover for five minutes.

Using an immersion blender, or regular blender, puree soup until smooth. Taste for salt and add if desired.

I like to serve this with Ritz crackers and Tabasco.

Stay warm - and healthy!