Spinach garlic soup

Yield: 4 servings

Measure 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

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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