How the ingredents are preped and cooked is as individual as each of us...
I did some research on your request and found this recipe; I have NOT tried it but it sounds good!
Spinach, Potato, and Nutmeg Soup A lovely light soup to serve as a wonderful starter on a winter-day. Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 1 Hour . Makes 6 servings. Printed from Allrecipes, Submitted by LADLEGUY -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 onion, chopped 1 1/2 quarts water 1 cube chicken bouillon 2 cups fresh spinach 4 small potatoes, peeled and halved ground nutmeg to taste 1/2 cup milk salt and pepper to taste
Directions 1 Heat the oil in a skillet over medium heat. Cook and stir the onion until tender. 2 In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water. 3 In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth. 4 Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
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