Menu Monday

We've been eating out a lot, but a reliable standby recipe has been our version of this fabulous Pea and Spinach Soup from Bravo! Best of Bridge.

4 green onions, chopped

pinch of nutmeg

Fry these in your soup pot until fragrant (don't burn them!)

3 cups frozen pea

1 package frozen spinach

1 container chicken stock

1/2 tsp sugar

1 tsp salt

pepper to taste

Add to your stock pot and bring this to a boil. Cook until peas are soft and spinach has defrosted.

Puree! That's it. A wonderful way to get your green during the winter.