Cream of Spinach and Basil Soup Recipe
Ingredients
| Green onions | 1/3 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Sodium chicken broth | 2 14 1/2 Ounce | |
| Spinach | 4 Cup (16 tbs) | |
| Basil | 1 Cup (16 tbs) | |
| Pepper | 1 Dash | |
| Half and Half | 1 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon |
Directions
1. In a large saucepan cook green onions in margarine or butter till tender. Add broth; bring to boiling. Add spinach, the 1 cup basil, and pepper. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; cool slightly.
2. Transfer mixture to a food processor bowl or blender container. Cover and process or blend till smooth. Return to saucepan. Gradually stir half-and-half or light cream into flour till smooth; add to pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, ladle soup into bowls. If desired, garnish each serving with fresh basil.
2. Transfer mixture to a food processor bowl or blender container. Cover and process or blend till smooth. Return to saucepan. Gradually stir half-and-half or light cream into flour till smooth; add to pan. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
3. To serve, ladle soup into bowls. If desired, garnish each serving with fresh basil.
Chef
