Spinach Cream Soup

Name: Spinach Cream Soup
Ingredients: '2 tablespoons unsalted butter or margarine'; '1 bunch of fresh spinach (use only the leaves)'; '4 tablespoons finely chopped green onion'; '1 sprig of parsley'; '2 tablespoons all-purpose flour'; '2 cups chicken broth'; '1 medium-sized potato, peeled and cubed'; 'Salt to taste'; '1/2 cup heavy cream or half-and-half'; 'Wash and dry the spinach'

1
'2 tablespoons unsalted butter or margarine'
2
'1 bunch of fresh spinach (use only the leaves)'
3
'4 tablespoons finely chopped green onion'
4
'1 sprig of parsley'
5
'2 tablespoons all-purpose flour'
6
'2 cups chicken broth'
7
'1 medium-sized potato, peeled and cubed'
8
'Salt to taste'
9
'1/2 cup heavy cream or half-and-half'
10
'Wash and dry the spinach'

Ingredients

1
'2 tablespoons unsalted butter or margarine'
2
'1 bunch of fresh spinach (use only the leaves)'
3
'4 tablespoons finely chopped green onion'
4
'1 sprig of parsley'
5
'2 tablespoons all-purpose flour'
6
'2 cups chicken broth'
7
'1 medium-sized potato, peeled and cubed'
8
'Salt to taste'
9
'1/2 cup heavy cream or half-and-half'
10
'Wash and dry the spinach'

Directions

1
'Melt the butter or margarine in a large saucepan.'
2
'Add the spinach, green onion, and parsley
3
Cook until the spinach is tender (about 5 minutes).'
4
'Stir in the flour
5
Gradually add the chicken broth, whisking continuously.'
6
'Add the potato and salt to taste
7
Bring to a boil, then reduce heat and simmer until the potato is cooked through.'
8
'Remove from heat and blend with an immersion blender or regular blender.'
9
'To serve hot, return the soup to the saucepan and stir in the heavy cream
10
Heat over low heat, whisking continuously.'
11
'To serve chilled, stir in the heavy cream
12
Cover and refrigerate until well-chilled.'
13
'Serve warm or cold, garnished with chopped parsley if desired.'