Ingredients
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1 10 ounce bag fresh spinach
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4 cups chicken broth
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1⁄2 cup shredded carrot
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1⁄2 cup chopped onion
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8 garlic cloves
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1⁄3 cup butter
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1⁄4 cup all-purpose flour
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3⁄4 cup heavy cream
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1⁄4 cup milk
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1⁄2 teaspoon pepper
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4-6
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
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1
Done
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In a 5qt Dutch oven, bring spinach, broth and carrots to a boil. |
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2
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Reduce heat; simmer 5 minutes, stirring occasionally. |
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3
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Remove from the heat; cool to luke-warm. |
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4
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Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft,about 5-10 minutes. |
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5
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Add flour; cook and stir over low heat for 3-5 minutes. |
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6
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Add to spinach mixture. |
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7
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Puree in small batches in a blender or food processor until finely chopped. |
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8
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Place in a large saucepan. |
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9
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Add cream, milk, and pepper, heat through but do not boil. |
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10
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15
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