SPINACH SOUP IV

Ingredients

2 teaspoons extra virgin olive oil

2 cloves garlic, peeled and minced

1/2 cup onion, chopped

1 stalk celery, chopped

1 medium white potato, cubed

2 cups chicken or vegetable stock (see our recipes for stocks)

2 cups milk

1 six ounce bag baby spinach

Freshly ground black pepper

2 hard-boiled eggs, yolks removed for other use (optional)

1. Heat oil in Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.  Add chicken stock and milk. Bring to a boil, cover and simmer for 10 minutes. Stir in half the spinach, cover and simmer until spinach is wilted.

2.  Purée soup in blender or food processor. Add remaining spinach and blend. Blend until smooth. Garnish with chopped hard-boiled egg whites if desired.

Serves 4