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Cream Of Spinach Soup

chef.jackson's picture
Ingredients
  Butter 2 Tablespoon
  Leek/8 green onions, cut in 1-inch pieces 1 , chopped
  Garlic 1 Clove (5 gm), cut in half
  Chicken broth 13 3⁄4 Ounce (1 Can)
  Fresh spinach 20 Ounce, cleaned (Two 10 Ounce Packages)
  Potato 1 Medium, shredded
  Milk 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Pepper To Taste
Directions

In a 5-quart dutch oven, melt butter over mediumheat; saute" leek and garlic until tender, but not browned.
Add 1/2 cup of chicken broth, spinach and potato.
Simmer, covered, over mediumheat, stirring occasionally, about 15 minutes.
In bowl of food processor, place chopping blade; add spinach mixture.
Process just until blended.
Carefully return spinach mixture to Dutch oven.
Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
Cook, covered, over mediumheat for 15 ' minutes or until hot.
Season with salt and pepper as desired.
Garnish with dollop of sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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