Creamy garlic spinach soup with garlic croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch spinach, stalks removed |
| 4 | cups | Chicken broth (preferably home-made) |
| 2 | larges | Carrots, grated |
| 1 | large | Onion, chopped |
| 8 | Cloves fresh garlic, finely chopped | |
| ½ | cup | Butter (1 stick) |
| ¼ | cup | Flour |
| ½ | cup | Light cream |
| ½ | cup | Whipping cream |
Directions
Salt and freshly ground Pepper to taste Sour cream (optional) Garlic Croutons
Chop spinach coarsely. Combine with chicken broth and carrots in a 2 to 3 quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, saute onion and garlic very gently over low to medium heat in butter about 20 to 30 minutes.
Onions should be very tender and transluscent but garlic should NOT be browned. Add flour and cook, stirring constantly, 5-10 minutes.
Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches.
Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons.
Yield: 4 servings. Shared by Allison Cozzi Source: The Complete Garlic Lovers' Cookbood, 1987