In a large saucepan, combine spinach, potato, scallions, garlic,
diluted broth, pepper, and salt. Cover and bring to a boil over high
heat. Then reduce heat to medium-low, and simmer until potato is
tender, about 15 minutes.
Transfer solids to a food processor or blender, and process to a
smooth puree. Return puree to saucepan. Stir in milk and butter, and
warm soup over medium heat, stirring frequently.
Ladle soup into bowls and sprinkle with Parmesan
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