Garlic and Spinach Soup, not raw

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Ten Mothers Garlic and Spinach Soup – RecipeAdapted from The Roasted Vegetable, by Chesman This delicious broth, redolent with garlic and enriched with the vitamins and minerals of fresh spinach, takes its name from an old folk saying that garlic is as good as ten mothers. This soup is not only tasty and nourishing, it makes a comforting remedy for winter sniffles and sneezes. INGREDIENTS2 heads garlic2 teaspoons extra virgin olive oil5 cups good-quality vegetable broth4 cups chopped fresh spinach leaves, tough stems discarded. Preheat oven to 425. Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle 1 teaspoon oil over each head. Fold the foil over the garlic to completely enclose it, or cover the baking

dish with foil. Roast for about 45 minutes, until the garlic is completely soft and lightly browned. When cool enough to handle, squeeze the garlic pulp into a medium-sized saucepan. Add the broth and stir well to combine. Simmer for 15 minutes to allow the flavors to blend. Just before serving, stir in the spinach and simmer until wilted, about 4 minutes. Stir vigorously (the garlic has tendency to settle out.) Serve hot. Serves 2 to 4. Suzi What is a weed? A plant whose virtues have not yet

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