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Cream of Spinach Soup<<
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| 454 g | 1 pound | fresh spinach, chopped |
| 15 mL | 1 tablespoon | butter |
| 1 | 1 | medium onion, chopped |
| 1 | 1 | clove garlic, crushed |
| 1 L | 2 cups | chicken or vegetable (tomato free) broth |
| 1/4 teaspoon | ground nutmeg | |
| 15 mL | 1 tablespoon | fresh thyme |
| 500 mL | 2 cups | cream (10% M.F.) |
| salt and pepper to taste |
Directions:
- In pot, wilt spinach over low heat and set aside.
- Over medium-high heat melt butter and saute the onion and garlic until translucent.
- Add broth, spinach, nutmeg and thyme. Bring to a boil lower heat and simmer, covered, for 10 minutes.
- Remove from heat and puree using a hand blender, food processor or blender. Make it as smooth as possible. Add cream and mix.
- Return spinach mush to pot. Stir over medium low heat and add salt and pepper to taste. Simmer, covered, for about 5 minutes.
Serves 4
Serving Notes:
- Dish into bowl and sprinkle with a wee bit of fresh thyme.
Substitution Notes:
- Instead of fresh spinach, use 5 ounces of frozen spinach that has been defrosted. Place in a cheese cloth and squeeze out as much water as possible before using.
Source:
- Experimenting when I saw someone at my old work place make cream of carrot soup.