Spinach Garlic Soup
by Frank Moore
100% would make it again
Prep time: 0:10
Overall time: 0:30
SERVINGS
4 servings scale / convert
INGREDIENTS
10 oz. fresh spinach, trimmed and coarsely chopped
4 cups chicken broth
1/2 cup shredded carrots
1/2 cup chopped onion
8 cloves garlic, minced
1/3 cup butter or margarine
1/4 cup all-purpose flour
3/4 cups heavy cream
1/4 cup milk
1/2 tsp. pepper
1/8 tsp. ground nutmeg
INSTRUCTIONS
In a 5-quart Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from the heat; cool to lukewarm. Meanwhile, in a skillet, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Purée in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg; heat through but do not boil.
CHEF COMMENTS
During the years I owned and operated a deli, this was one of the most popular soups I served.
TAGS
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4 Recipe Reviews
Dawn Kidd
reviewed Spinach Garlic Soup
This is a wonderful recipe - my husband just loved it! I often make my own chicken broth, so this is a great use for quantities of chicken broth. Thanks for posting this recipe!
STEVE Z
reviewed Spinach Garlic Soup
SUGGESTION:TRY USING A WHOLE HEAD OF ROASTED GARLIC.EXCELLENT RECIPE!
blueeyes_two
reviewed Spinach Garlic Soup
I left out the nutmeg, and it was still the best. I added chopped bacon to it to serve and it was really great.
plan3gurl
reviewed Spinach Garlic Soup
Absolutely DELICIOUS!
Did not puree and used minced garlic in place of fresh because that's all I had on hand.
Can't wait to make it again!
