Green Soup
Makes 2 to 3 servings
4 cups chicken broth
1/4 cup spinach puree*
Salt
- Combine the broth and spinach puree in a medium saucepot. Bring to a low simmer; season to taste with salt.*Note: to make spinach puree from fresh spinach, start with one large bunch. Wash it well, remove the stems, and pile it in a large sauté pan over medium heat (leave some of the water clinging to the leaves). Move the leaves around in the pan; they'll wilt and cook down quickly. Let the spinach cool a bit, then puree it until very smooth in a blender or food processor.
If you're starting with frozen spinach, thaw the block completely and puree as described above. Refreeze any extra for another use.
— Langley, SCD mom from Oregon
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