Spinach Soup I

3 tablespoon butter, unsalted

1 ½ cups water

8 cups chicken stock (see our chicken stock recipe)

1 cup onion, chopped

1 carrot, sliced

1 stalks celery, sliced

4 cups fresh spinach, stems removed (can use frozen)

Salt and freshly ground pepper to taste

Parmesan cheese, grated

3-4 hard-boiled eggs for garnish (optional)

1. Melt the butter in a Dutch oven. Add water onions, carrots and celery and cook until soft. Add the chicken stock and bring to boil. Add spinach and cook 2 minutes uncovered until the spinach wilts.

2. Purée the soup in a blender or food processor until smooth. Transfer soup into serving bowls and garnish with grated Parmesan or chopped hard-boiled eggs if desired. The deep green color may change if the soup is allowed to stand.

Serves 10