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Thursday, December 1, 2011

Spinach and Garlic Soup

Oh my!!  This soup is so yummy!!  However, it does have a pea green color that does freak some people out.  If you want the soup to be a little heartier, add more carrots and maybe some shredded chicken.  (Remember how I buy a cooked whole chicken from the grocery store and debone it.)

 Spinach Garlic Soup


  • 1 (10 ounce) package fresh spinach, trimmed and coarsely chopped
  • 4 cups chicken broth
  • 1/2 cup shredded carrots
  • 1/2 cup chopped onion
  • 8 cloves garlic, minced
  • 1/3 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

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. 

Meanwhile, in skillet, saute 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. 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.

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