Cream of Spinach Soup

Tried this for the first time and it was a big hit.  This recipe is adapted from another website that uses frozen spinach and dried onions to create the soup.  One of my friends was kind enough to give me spinach fresh from his garden, so it was time for some creative recipe tinkering.  This was a nice creamy bisque of a soup, which turned out just great.  I think I may try it again and add some gorgonzola cheese in the final stages.

Ingredients

  • 1 1/2 cups water
  • 3 cubes chicken bullion
  • 10 oz fresh spinach
  • 3 tbs butter
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 medium onion, minced
  • salt and pepper to taste

Directions

  1. Mince onion in food processor and set aside.
  2. Chop spinach finely in food processor
  3. In a medium sized pot, combine water, bullion cubes, onion and spinach
  4. Bring to a boil and cook until spinach and onions are tender; continue to simmer while preparing the roux.
  5. As spinach simmers, melt butter in a large saucepan over medium heat.
  6. Stir in butter and cook for 1-2 minutes.
  7. Gradually whisk in milk
  8. Season with salt and pepper to taste
  9. Cook, stirring constantly, until thickened.
  10. Stir in spinach mixture and simmer to desired thickness.
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