Cream Of Spinach Soup Recipe
The taste of this Cream Of Spinach Soup has played on my mind so much that I seldom go for any another recipe of Cream Of Spinach Soup. Vegetable is the primary ingredient in Cream Of Spinach Soup. It is most popularly enjoyed as an Appetizer. Whether you are an amateur cook or a professional chef, I recommend the Cream Of Spinach Soup for the sheer joy of cooking it.
Ingredients
1 bunch (about 3/4 lb.) fresh spinach, or 1 package (10 oz.) frozen chopped spinach
2 tablespoons butter
2 cups half-and-half (light cream) or milk
2 tablespoons flour
1/8 teaspoon thyme
Dash nutmeg
1/2 teaspoon salt
Sour cream
Croutons
Directions
Cut root ends off fresh spinach and wash well. Or partially thaw frozen spinach.
Melt butter in a large pan, add the spinach, cover, and steam over high heat for 5 minutes or until spinach is limp.
Turn into an electric blender with 1 cup of the half-and-half and whirl until smooth, or press through wire strainer to make a puree.
Mix the remaining cream or milk into the flour and add to the spinach.
Return spinach to pan; add the thyme, nutmeg, and salt.
Cook over medium heat, stirring, until thickened.
Melt butter in a large pan, add the spinach, cover, and steam over high heat for 5 minutes or until spinach is limp.
Turn into an electric blender with 1 cup of the half-and-half and whirl until smooth, or press through wire strainer to make a puree.
Mix the remaining cream or milk into the flour and add to the spinach.
Return spinach to pan; add the thyme, nutmeg, and salt.
Cook over medium heat, stirring, until thickened.
