Ingredients
1/2 cup spinach puree (fresh or frozen spinach)
3 tbsp butter
1 onion, finely chopped
1 garlic clove, f. chopped
2 cups chicken broth (fresh or canned)
1/2 tsp tarragon
1 cup medium bechamel OR 1 serving instant mashed potato (follow package directions)
Preparation
cook spinach (if using frozen, 5oz- if fresh, 16-20 leaves)- remove to colander and drain, squeezing out most of the liquid- puree in either a food processor or blender- saute onion and garlic in butter till soft- add spinach puree and saute gently 2-3min- add chicken broth and tarragon and simmer 3-4min- add bechamel or mashed potatoes and heat to boiling
serve in heated bowls
