Spinach Soup with Parmesan Cream

1. 1/2 tablespoon olive oil
2. 1/2 cup finely chopped celery
3. 1 large onion, chopped
4. salt to taste
5. freshly ground black pepper
6. pinch ground nutmeg
7. 2 small Russet potatoes
8. 1 bay leaf
9. 1/4 cup chopped, fresh parsley
10. about 1 quart low-sodium chicken broth or vegetable broth
11. 6 cups spinach leaves, cleaned
12. 1/4 cup freshly grated parmesan cheese
13. 3 tablespoon s non-fat sour cream

Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Add the spinach and remove from heat. Blend the parmesan cheese and sour cream together and set aside. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of parmesan cream.