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| Herbed Spinach Soup
3 green onions, finely chopped
3 parsley sprigs
1/4 small head lettuce, sliced
1 bunch of fresh spianch
2 tablespoons of margarine or butter
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of dried tarragon
four 10 1/2 ounce cans of condensed beef broth
1/2 cup of half and half
1 hard cooked egg, chopped
a pinch of freshly grated nutmeg
In a slow cooker, combine onions, parsley, lettuce, spinach, margarine or butter, salt, pepper, tarragon and broth. Cover and cook on LOW 4 to 6 hours. Process in a blender or food processor in batches until vegetables are finely chopped. Turn control to HIGH. Pour blended mixture into the slow cooker. Stir in half and half. Cover and cook on HIGH 20 to 30 minutes. Serve hot, garnished with chopped hard cooked egg and a pinch of nutmeg. Makes 8 servings
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