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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
1 package (10 ounces) fresh spinach, trimmed and coarsely chopped |
4 cups chicken broth |
1/2 cup shredded carrots |
1/2 cup chopped onion |
8 garlic cloves, minced |
1/3 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
3/4 cup heavy whipping cream |
1/4 cup milk |
1/2 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.
2. Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.
3. Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil. Yield: 4-6 servings.
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