Ingredients
-
1
-
4
-
1/2
-
1/2
-
8
-
1/3
-
1/4
-
3/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Spinach Garlic Soup,This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results,This was perfect to use up the fresh spinach I had on hand. I was reluctant about the amount of garlic, but went for it with no regrets. Served with shaved parmesan and crutons. I also did not thicken with the flour since it was perfect without.,Really good as is. I tried it before I tweaked it and would give that 5 stars as well. I wanted to see how it would be with 2 tablespoons of cream cheese and 1/4 cup parmesan cheese. Love it!!
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Steps
|
1
Done
|
In a 5qt Dutch Oven, Bring Spinach, Broth and Carrots to a Boil. |
|
2
Done
|
Reduce Heat; Simmer 5 Minutes, Stirring Occasionally. |
|
3
Done
|
Remove from the Heat; Cool to Luke-Warm. |
|
4
Done
|
Meanwhile, in a Skillet, Saute Onion and Garlic in Butter Until Onion Is Soft,About 5-10 Minutes. |
|
5
Done
|
Add Flour; Cook and Stir Over Low Heat For 3-5 Minutes. |
|
6
Done
|
Add to Spinach Mixture. |
|
7
Done
|
Puree in Small Batches in a Blender or Food Processor Until Finely Chopped. |
|
8
Done
|
Place in a Large Saucepan. |
|
9
Done
|
Add Cream, Milk, and Pepper, Heat Through but Do not Boil. |
