Cream of Spinach and Basil Soup
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce)|
|Torn fresh spinach||4 Cup (64 tbs)|
|Torn basil||1 Cup (16 tbs) (Use Fresh)|
|Half and half/Light cream||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
1. In a large saucepan cook green onions in margarine or butter till tender. Add broth; bring to boiling. Add spinach, the 1 cup basil, and pepper. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; cool slightly.
2. Transfer mixture to a food processor bowl or blender container. Cover and process or blend till smooth. Return to saucepan. Gradually stir half-and-half or light cream into flour till smooth; add to pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, ladle soup into bowls. If desired, garnish each serving with fresh basil.