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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results Ingredients:
1 (10 ounce) bag fresh spinach, trimmed and coarsely chopped |
4 cups chicken broth |
1/2 cup shredded carrot |
1/2 cup chopped onion |
8 garlic cloves, minced |
1/3 cup butter |
1/4 cup all-purpose flour |
3/4 cup heavy cream |
1/4 cup milk |
1/2 teaspoon pepper |
Directions:
1. In a 5qt 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 luke-warm.
4. Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes.
5. Add flour; cook and stir over low heat for 3-5 minutes.
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, and pepper, heat through but do not boil.
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