Springtime is here! It has been a long, hard winter. Spinach is a favorite green that is traditionally harvested in the spring. This soup is simple, quick and it tastes fresh. It is a lovely brunch dish or can be served as a first course for lunch or dinner.
1/4 cup butter
1/4 cup flour
3 to 3 1/2 cups milk (depending on how thick you want the soup)
2 cups finely chopped fresh spinach
1/4 cup finely chopped fresh basil
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Make a roux by melting the butter in a sauce pan. Add flour and stir for 2 to 3 minutes until the edges are beginning to brown lightly. Whisk in milk slowly to avoid lumps. Cook and stir until thickened. Stir in spinach, basil, nutmeg and salt. Cook for 5 minutes, stirring frequently. Serve warm.
Cream of Asparagus. The days are wonderful and the nights are still a bit shivery. Just right for a cup of soup and a grilled cheese sandwich. Soon there will be ice cream and lemonade weather but for now, a bit of soothing warmth is still nice.