Basic Cream Of Spinach Soup
|Fresh spinach||3⁄4 Pound (1 Bunch)|
|Milk/Half and half||2 Cup (32 tbs)|
|Commercial sour cream||1 Tablespoon|
|Croutons||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Wash spinach well to remove all sand.
Cut off root ends.
Melt butter in a large pan, add the spinach, cover, and cook over high heat for 5 minutes or until spinach is limp.
Pour into an electric blender and whirl until smooth, or press through wire strainer to make a puree.
Mix the milk or cream with the flour and add to the spinach.
Return spinach to pan; add the thyme, nutmeg, and salt.
Cook over medium heat, stirring, until thickened.