1 (9 oz) bag fresh spinach (or 1-10 oz package chopped frozen spinach - thawed and well drained)
2 tablespoons butter
4 cups milk
2 tablespoons cornstarch
1 tablespoon chicken bouillon (or 3 cubes)  (Herb Ox is GF)
Parmesan cheese - optional

Chop spinach - should be pretty small. 
Melt butter in a medium saucepan.  Add spinach.  Cook over medium heat, stirring frequently until spinach is wilted (about 5 minutes).  If using frozen spinach cook until hot.
Mix cornstarch with milk.  Add to pan with spinach.
Stir in bouillon. 
Continue cooking over medium heat, stirring occasionally until soup is hot and starts to thicken.
Serve with parmesan cheese if desired.

This recipe linked to Sweet and Savory - Meatless Mondays

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Chaya     |173.77.81.xxx |2010-01-20 02:03:51 This soup looks easy to make but ever so delicious. Thanks for posting it on my blog at the Meatless Monday post. I plan to do it weekly. I have made three soups in the last few days and now I want this too. Spinach turns out to be a pretty vegetable. Reply | Quote 0   0

Carol   |65.33.128.xxx |2010-01-20 02:35:00 Thanks for stopping by Chaya and thanks for hosting the Meatless Monday challenge. I look forward to sharing lots of recipes. Reply | Quote 0   0

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