| 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.
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