| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Tasteofhome | 4 | servings |
INGREDIENTS
| 10 | oz | Fresh spinach; trimmed/coars |
| 4 | c | Chicken broth |
| 1/2 | c | Shredded carrots |
| 1/2 | c | Chopped onion |
| 8 | Garlic cloves; minced | |
| 1/3 | c | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 3/4 | c | Heavy cream |
| 1/4 | c | Milk |
| 1/2 | ts | Pepper |
| 1/8 | ts | Ground nutmeg |
INSTRUCTIONS
Recipe by: Taste of Home April/May 1995 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, saute 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. Puree 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. "During the years I owned and operated a deli, this was one of the most popular soups I served," recalls Marilyn Paradis of Woodburn, Oregon. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Converted by MM_Buster v2.0l.
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