Spinach, Potato, and Nutmeg Soup

Ingredients

• 1 cube chicken bouillon 
• 6 servings ground nutmeg to taste
• 0.5 cup milk 
• 1  onion chopped
• 4 small potatoes peeled halved
• 6 servings salt and pepper to taste
• 2 cups pkt spinach fresh
• 1 tablespoon vegetable oil 
• 1.5 quarts water 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
3. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
4. Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.