Place carrot, onion, garlic and
potato in a saucepan. Add just enough water to cover those ingredients. Cook until tender.
While vegetables are cooking, steam spinach in 1 cup of water just until wilted. Pour
vegetables and spinach, including all cooking water, into food processor bowl. Puree.
In a medium saucepan, melt butter. Make a roux by whisking flour into melted butter. Whisk
in milk. Cook over very low heat, stirring until thickened. Add spinach mixture along with
salt, pepper, basil, nutmeg, thyme and cayenne. Heat and stir over low flame. Adjust
seasonings to taste.
Spring 2000
Vegetarian Page
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