You are here

Cream Of Spinach Soup

Microwaverina's picture
Ingredients
  Frozen chopped spinach 20 Ounce (2 boxes, 10 ounces each)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Margarine/Butter 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Spinach

Rate It

Your rating: None
4.358335
Average: 4.4 (12 votes)