• 1-2 Tbsp margarine
• 1 small/medium onion, chopped
• 1/2 tsp thyme leaves ("Ground" thyme is fine and very strong, use much less.)
• Pinch of nutmeg
• 1 1/2 cups chicken broth
• 1 (10 oz) pkg frozen chopped spinach. (1 1/2 cups clean, fresh spinach is better if available.)
• 1-2 stalks celery, medium diced.

1. In a saucepan, melt margarine and sauté onions until tender. Add the remaining ingredients and cook until the spinach is tender.
2. Place half of the spinach mixture into a blender and pulse to combine and chop. You'll want small leaves left so don't over do it in the blender. Repeat with the second half of the spinach and set all aside.

• 2 Tbsp margarine
• 2 Tbsp all-purpose flour
• 1/2 tsp salt
• A couple dashes of pepper
• 1 cup whole milk or Half & Half

1. In the same saucepan, melt the margarine. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly.
2. Stir in the blended spinach mixture. Cook and stir over low heat until soup is heated through and flour taste is gone.
3. Re-season with salt and pepper to taste.

Should serve 3 to 4.

(Beeside)