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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The garlic is the star of this creamy soup. Which adapts well to vegetarian diets by using vegetable stock in place of chicken stock. Saw a spinach soup recipe in magazine some time back and then lost it. Made this the other night which am sure is close to what I read. Ingredients:
10 ounces frozen spinach, thawed and squeezed |
4 cups low-sodium chicken stock |
1/2 cup carrot, shredded |
1 cup onion, chopped |
8 garlic cloves, chopped |
1/4 cup flour |
12 ounces evaporated skim milk |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes.
2. Cool slightly and then carefully puree in small batches in a blender.
3. Return soup to pot and keep warm on low.
4. Mix flour into evaporated milk.
5. Stir soup while gradually adding in milk flour mixture.
6. Add pepper and nutmeg; heat through. Do not boil.
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