Spinach Garlic Soup
Yield
2 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
fresh, trimmed, coarsely chopped |
|
| 4 | cups |
chicken broth
|
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
onions
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| ⅓ | cup |
butter
or margarine |
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
fresh, trimmed, coarsely chopped |
|
| 946 | ml |
chicken broth
|
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
onions
chopped |
|
| 8 | each |
garlic cloves
minced |
|
| 79 | ml |
butter
or margarine |
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
heavy whipping cream
|
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
Directions
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, sauté onion and garlic in butter until onion is soft, about 5 to 10 minutes.
Add flour; cook and stir over low heat for 3 to 5 minutes.
Add to spinach mixture.
Purée 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.
