Spinach Garlic Soup by Frank Moore

100% would make it again Tweet

RATING

5.00 / 5.00 rating by 2 people

TIMES

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 cup 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

garlicsoup, soups add tags