Cream of Spinach Soup 

Ingredients: Twenty Ounces of fresh spinach, Three tablespoons of butter, Three-quarters cup of chopped onion, One cup of chicken stock, One cup of milk, One cup heavy cream, Salt and Pepper to taste. Béchamel sauce to thicken. Sour Cream or Chopped chives for garnish 

Preparation: Wash spinach thoroughly and remove stems. Place spinach in a medium saucepan and add a half-cup pf water. Cover and cook over high heat for about tem minutes or until spinach wilts. Meanwhile, melt butter in a large pan and sauté onions until golden. Drain the spinach, reserving the liquid. Place spinach and sautéed onions in a food processor or blender. Puree until smooth. Pour the puree mixture back into the saucepan with the reserved spinach liquid. Add the chicken stock, milk, and cream and season with salt and pepper. Simmer for five minutes. To thicken sauce use a half cup of a basic béchamel sauce (thick). Garnish with some chopped chives or drizzle a little sour cream. Serve.