Spinach garlic soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh spinach; trimmed/coars |
| 4 | cups | Chicken broth |
| ½ | cup | Shredded carrots |
| ½ | cup | Chopped onion |
| 8 | Garlic cloves; minced | |
| ⅓ | cup | Butter or margarine |
| ¼ | cup | All-purpose flour |
| ¾ | cup | Heavy cream |
| ¼ | cup | Milk |
| ½ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground nutmeg |
Directions
Recipe by: Taste of Home April/May 1995 In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through but do not boil.
"During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
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