Spinach Soup                                            for 8
            from the Chez Panisse Cookbook, pg 139
            
This is one of the simplest and most economical soups I know of, and it 
takes very little time to make.  The preparation has been designed to 
maintain the intense green color and fresh flavor of spinach.  Curly 
Bloomsdale spinach produces a soup with a meaty flavor, not undesirable, 
but not as clean a flavor as the flat-leaf varieties.  Garnish the soup 
with Garlic Butter or swirls of creme fraiche thinned to the consistency 
of the soup and chopped nasturtium petals.  The soup is perhaps most 
appealing with grated Parmesan, small buttered garlic croutons, and extra 
virgin olive oil drizzled over the surface.  Pureed spinach will turn a 
dull army green color within twenty minutes, so this soup should be 
blended, seasoned, and served immediately.

    4 Tbl unsalted butter
    5 1/4 c water
    1 large carrot (4oz), diced
    1 stalk celery (2 1/2 oz), diced
    1 medium yellow onion (6oz), diced
    3 bunches of spinach (1lb, 2oz), de-stemmed, washed, and drained
    salt & pepper

Melt butter in wide stainless-steel pot (at least 5-qt).  Add 3/4 c water 
and the carrot, celery, and onion.  Cook at a low simmer, covered, for 
20min.
    Add the remaining 4-1/2 c water and bring to boil.  Add spinach & cook 
over high heat for 1min, stirring until all of the spinach is well 
wilted.  Do not cover the pot: volatile acids, which are released when 
the vegetable is heated, will condense on the lid, fall back into the 
pot, and cause discoloration.  Puree the entire mixture thoroughly in a 
blender, do not sieve, and transfer the soup immediately to a hot 
tureen.  Season with salt&pepper to taste, garnish as desired, and serve 
immediately.

CASEY & MATT's NOTES:
    This recipe really does make service for 8 -- a 1/2 batch works well 
    too.  Be careful with the blender, the soup is hot!  Don't fill more 
    than half way, and do multiple batches until done.