Cream Of Spinach Soup
|Frozen chopped spinach||10 Ounce|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Ground pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs) (adjust quantity as needed)|
|Condensed chicken broth||21 1⁄2 Ounce, undiluted (2 cans, 10 3/4 ounce each)|
|All purpose flour||2 Tablespoon|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Whipped heavy cream||1⁄2 Cup (8 tbs)|
1 In a 3-quart saucepan, add spinach, onion, celery, salt, pepper, nutmeg and bay leaf.
2 Combine water with the chicken broth to make 3 cups.
3 Pour in to the spinach mixture.
4 Bring to a boil and lower the heat.
5 Cover and simmer, until the spinach is defrosted and tender, for about 5 minutes.
6 Drain well, reserving the broth.
7 In a blender or food processor, add the vegetables along with half of the reserved broth.
8 Blend to puree.
9 In a large saucepan, melt butter.
10 Remove from the heat and add flour, stirring until smooth.
11 Gradually pour in the remaining broth, stirring until mixture boils.
12 Add the pureed vegetables and cream.
13 Stir constantly until the soup is hot and well blended, for 5 minutes.
14 Serve each serving topped with a spoonful of whipped cream.