Cream Of Spinach Soup - cooking recipe

Ingredients

1 large onion, chopped
2 medium red potatoes, chopped
1 large carrot
3 c. water
2 t. salt
1 lb. spinach, cleaned and stemmed
5 medium cloves of garlic, peeled only
1 1/2 to 2 T. butter
3 T. unbleached flour
1 1/2 c. hot milk
white pepper and nutmeg to taste

Preparation

Place onion, potatoes, carrots, water and salt in a large saucepan.
Steam until all veggies are tender.
Remove from the heat; add spinach, garlic cloves and set aside.
Melt the butter over low heat in a small sauce pan.
Whisk in flour, and keep whisking over low heat five minutes.
Drizzle in the milk. Continue to whisk and cook until smooth and you have a nice roux. Puree the veggies in the cooking water; return the puree to the saucepan.
Stir in the white sauce (or just milk if you are making a lowfat version).
Adjust the salt and add the white pepper to taste.
Serve hot topped with a sprinkle of nutmeg.