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Cream Of Spinach Soup

Western.Chefs's picture
Ingredients
  Frozen chopped spinach 10 Ounce
  Chopped onion 1⁄4 Cup (4 tbs)
  Sliced celery 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Bay leaf 1
  Water 1 Cup (16 tbs) (adjust quantity as needed)
  Condensed chicken broth 21 1⁄2 Ounce, undiluted (2 cans, 10 3/4 ounce each)
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Light cream/Half and half 1⁄2 Cup (8 tbs)
  Whipped heavy cream 1⁄2 Cup (8 tbs)
Directions

MAKING
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.

SERVING
14 Serve each serving topped with a spoonful of whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Spinach
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
6

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