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Hot Cream Of Spinach And Scallion Soup

Ingredients
  Fresh spinach 3⁄4 Pound
  Scallions/Green onions 4 , thinly sliced
  Chicken broth 1 Cup (16 tbs), divided
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Pepper 1⁄4 Teaspoon
  Nutmeg 1 Pinch, ground
  Whole basil 1 Pinch, dried
Directions

GETTING READY
1. Discard spinach steam and wash the leaves in lukewarm water. Drain and keep aside.

MAKING
2. In a dutch oven saute scallions in butter for 1 minute.
3. Add spinach. Do not add additional water. Cover and let the ingredients cook for 5 minutes over high flames.
4. Transfer the mixture in a container and mix 1 cup broth. Blend in a blender for a smooth mixture. Keep it aside.
5. In a dutch oven melt 3 tablesppons of butter on low heat. Combine flour and stir to get a smooth mixture.
6. Cook for 1 minute. Keep stirring to get a smooth mixture.
7. Add remaining broth and cook on medium heat.
8. Stir to get a thick and bubbly mixture.
9. Combine spinach mixture, nutmeg, pepper and fresh basils. Boil the mixture.
10. Cover and simmer for 5 minutes.
11. Stir and cook continuously till the ingredients are well heated.

FINALIZING
12. Ladle the mixture in bowls.

SERVING
13. Serve hot cream of spinach soup topped with croutons.

Recipe Summary

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

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