Spinach Soup with Parmesan Cream

This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
pinch ground nutmeg
2 small Russet potatoes
1 bay leaf
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated parmesan cheese
3 tablespoon s non-fat sour cream

Heat the olive oil in a saucepan over low-medium heat. Add the celery and
onion, season lightly with salt, pepper and nutmeg, and cook for 10
minutes. Peel and slice the potatoes and add them to the pot. Add the bay
leaf, parsley and broth and bring to a boil quickly over high heat. Lower
the heat and simmer until the vegetables are completely tender, about 15
minutes. Add the spinach and remove from heat. Blend the parmesan cheese
and sour cream together and set aside. Remove the bay leaf and puree the
soup in a blender. Strain and adjust the salt and pepper. Serve the soup
in bowls with a dollop of parmesan cream.

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