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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tasty way to get in that spinach. Tastes like a soup you would get from a deli. Ingredients:
10 ounces fresh spinach, trimmed |
4 cups chicken broth |
1/2 cup shredded carrot |
1/2 cup chopped onion |
8 garlic cloves, minced |
1/3 cup butter or 1/3 cup margarine |
1/4 cup flour |
3/4 cup heavy cream |
1/4 cup milk |
1/2 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil.
2. Reduce heat; simmer 5 minutes, stirring occasionally.
3. Remove from the heat; cool to lukewarm.
4. Meanwhile, in a skillet, saute onion and garlic in buter until onion is soft, about 5 to 10 minutes.
5. Add flour; cook and stir over low heat for 3-5 minues.
6. Add to spinach mixture.
7. Puree in small batches in a blender or food processor until finely chopped.
8. Place in a large saucepan.
9. Add cream, milk, pepper and nutmeg; heat through but do not boil.
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