Good neighbor food co-op's cream of spinach soup
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot; diced | |
| 1 | Onion; diced | |
| 1 | Garlic clove; crushed | |
| 1 | Potato; diced | |
| 1 | pounds | Fresh spinach |
| 1 | cup | ;Water |
| ⅓ | cup | Butter or margarine; melted |
| ⅓ | cup | Flour |
| 2 | cups | Milk or soy milk |
| ½ | To 1 tsp. salt | |
| Pepper; to taste | ||
| ½ | teaspoon | Dried basil |
| 1 | pinch | Nutmeg |
| 1 | pinch | Thyme |
| ⅛ | To 1/4 tsp. cayenne | |
Directions
Place carrot, onion, garlic and potato in a saucepan. Add just enough water to cover those ingredients. Cook until tender. While vegetables are cooking, steam spinach in 1 cup of water just until wilted. Pour vegetables and spinach, including all cooking water, into food processor bowl. Puree.
In a medium saucepan, melt butter. Make a roux by whisking flour into melted butter. Whisk in milk. Cook over very low heat, stirring until thickened. Add spinach mixture along with salt, pepper, basil, nutmeg, thyme and cayenne. Heat and stir over low flame. Adjust seasonings to taste.
Yield: 4 to 6 servings.
From "The Moosewood Cookbook" as per Judy Weinstock/Good Neighbor Food Co-op Cafe/Louisville, KY in Alice Colombo's 07/22/92"Cook's Corner" column called "Good Neighbor Shares Its Secret for Scones" in "The (Louisville, KY) Courier-Journal." Pg. C4. Typed for you by Cathy Harned. Submitted By CATHY HARNED On 11-26-94