Cream Of Spinach Soup
|Frozen chopped spinach||20 Ounce (2 boxes, 10 ounces each)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Unbleached flour||1 1⁄2 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Low fat milk||2 Cup (32 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
Remove the spinach from the boxes and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
In a 2 1/2-quart casserole, combine the onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, then microwave on high for 2 minutes, or until the onions are translucent.
Stir in the flour and nutmeg.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a blender or food processor.
Add the onion mixture and 1 cup of the milk.
Puree until smooth.
Pour back into the casserole.
Stir in the stock, tarragon, and remaining 1 cup milk.
Microwave on high for 4 to 5 minutes.
Stir, then microwave on high for 4 to 5 minutes, or until heated through.