2 medium onions, chopped
2 large potatoes, peeled and cut into bite-size pieces
2 carrots, peeled and sliced
4 cups (1 L) chicken broth
1/2 teaspoon (2 mL) salt
1 pound (450 g) fresh spinach, washed, stems and tough ribs removed
5 to 10 garlic cloves, peeled, smashed and minced
2 tablespoons (30 mL) butter
3 tablespoons (45 mL) flour
1 teaspoon (5 mL) cinnamon
1 1/2 cups (375 mL) skim milk, heated
white pepper and nutmeg to taste
In a large kettle, bring to boil the onions, potatoes, carrots, chicken broth and salt. Reduce heat, and simmer, covered, for 15 minutes, or until vegetables are tender. Remove from heat, stir in spinach and garlic; set aside.
In a small saucepan, melt butter over low heat. Add flour and cook, stirring constantly for 2 minutes. Slowly add milk, stirring constantly; cook until thick and smooth, about 5 minutes.
In a blender or food processor, purée potato mixture in batches. Return to kettle and stir in the milk mixture. Add white pepper to taste and serve hot, sprinkled with a little grated nutmeg, if desired. Makes 6 to 8 servings.
Note: The soup can be frozen in convenient amounts, thawed and reheated in a microwave oven. If reheating on stovetop, stir often to prevent scorching.
Note: Because of its tendency to create mucous, milk is usually avoided during colds. It is said, however, that cinnamon disperses milk's mucous-forming properties; that's why we've added cinnamon to this soup