Cream of Spinach Soup
Ingredients:
6 tablespoons butter
2 medium onions, chopped
1 rib celery, chopped
½ cup (70g) flour
2 cups (475ml) chicken stock
2 cups (475ml) milk
2 pounds (900g) spinach
½ teaspoon fresh-ground black pepper
½ teaspoon nutmeg (optional)
Instructions:
Melt the butter in a large pot over moderately low heat. Add the onions and celery. Cook, stirring occasionally, until the onions are tender and translucent, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring occasionally.
Add in the stock and milk. Stir to blend. Add the salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about 10 minutes.
Add the spinach. Cover the pan and simmer until the leaves are wilted, about 5 minutes. Puree the soup in a blender or food processor or with an immersion blender. Return the soup to the pot to reheat if necessary and add the pepper and optional nutmeg.
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