Green Schi Spinach Soup - cooking recipe

Ingredients

1/3 cup chopped onion
5 tablespoons olive oil
5 tablespoons flour
5 cups chicken or 5 cups vegetable broth
1 cup half-and-half
1 cup skim milk
20 ounces frozen spinach (squeeze)
pepper, to taste
3 -4 eggs, hard boiled, sliced
1/3 cup fresh baby dill, snipped

Preparation

Saute onions in olive oil. Add flour, cook 3 minute Gradually whisk in broth. Add half-and-half, milk and spinach. Heat on low until hot. Season with pepper. Serve immediately topped with a slice or two of egg and a sprinkle of dill.
Great ways to use leftovers:
Rice: 1 cup dry rice, 2 1/2 Cups Spinach Soup. Bring rice and soup to a boil. Reduce to very low. Cover. Cook for 15-20 minute.
Pasta Sauce: 2 Cups Spinach Soup, 2-3 T. flour, 1 T dried basil, 1/2 Cups grated parmesan. Whisk flour into cold soup. Add basil. Heat over medium until slightly thickened. Add parmesan and heat over low 5 minutes. Serve over hot pasta.