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Spinach Cream Soup

I.am.Vegetarian's picture
Ingredients
  Spinach 1⁄2 Pound (225 Gram, Fresh Or Frozen)
  Butter 1 Ounce (30 Gram)
  Onion 1 Medium
  Garlic 1 Clove (5 gm)
  81% extraction flour 1 Tablespoon
  Milk 1 1⁄2 Pint (850 Milliliter)
  Double cream 3 Tablespoon
  Grated nutmeg 1 Pinch
  Sea salt To Taste
  Freshly ground black pepper To Taste
Directions

1. Cook the spinach for 10 minutes or until soft.
2. Melt the butter in a pan and saute the finely chopped onion and garlic, but do not let them brown. Stir in the flour and cook for a minute or two.
3. Now slowly add the milk, stirring continuously and bring to the boil. Allow to thicken then remove from the heat, stirring in the spinach and cream.
4. Puree, using a sieve or liquidizer, and re-heat without allowing it to boil. Add a pinch of nutmeg and season as necessary. Serve with croutons.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Spinach
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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