Combine this soup with your favorite sandwich for a light supper. Serve it hot in the winter and chilled in the summer.

2 tablespoons butter or margarine 1 medium onion, finely chopped 3 tablespoons flour 2 cups fat-free chicken broth 1 can (12 ounces) evaporated fat-free milk 1/4 teaspoon nutmeg 1/4 teaspoon ground thyme 1/8 teaspoon white pepper 8 ounces fresh baby spinach, divided (coarsely chopped) salt and pepper to taste 1 cup fat-free milk, to thin if needed 1/4 cup fat-free sour cream, optional

In a large saucepan, melt butter. Add onions and cook until translucent. Add flour and stir over medium heat for 2 minutes. Add broth and evaporated milk. Bring to a boil, stirring constantly, until mixture boils and thickens. Add nutmeg, thyme, and white pepper. Add half of the spinach and bring to a boil. Reduce heat and simmer for 10 minutes. Using an immersion blender or a regular blender, blend soup until smooth. Adjust seasoning with salt and pepper.

When ready to serve, add remaining spinach. Cook for 1 ? 2 minutes or just until spinach is wilted. If soup is too thick, add additional milk or broth to thin. Serve in individual bowls with a dollop of sour cream.

Serves 4

Nutritional Information per serving:

Calories: 165 Fat, gm.: 8 Protein, gm.: 8 Carbs, gm.: 15 Cholesterol, mg.: 30 Fiber, gm.: 1.4