Basic Cream Of Spinach Soup Recipe
Ingredients
| Spinach | 1 Bunch (100gm) | |
| Butter | 2 Tablespoon | |
| Half and Half | 2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Thyme | 1/8 Teaspoon | |
| Dash nutmeg | ||
| Salt | 1/2 Teaspoon | |
| Commercial sour cream | ||
| Croutons | ||
Directions
Wash spinach well to remove all sand.
Cut off root ends.
Melt butter in a large pan, add the spinach, cover, and cook over high heat for 5 minutes or until spinach is limp.
Pour into an electric blender and whirl until smooth, or press through wire strainer to make a puree.
Mix the milk or cream with the flour and add to the spinach.
Return spinach to pan; add the thyme, nutmeg, and salt.
Cook over medium heat, stirring, until thickened.
Cut off root ends.
Melt butter in a large pan, add the spinach, cover, and cook over high heat for 5 minutes or until spinach is limp.
Pour into an electric blender and whirl until smooth, or press through wire strainer to make a puree.
Mix the milk or cream with the flour and add to the spinach.
Return spinach to pan; add the thyme, nutmeg, and salt.
Cook over medium heat, stirring, until thickened.
Chef
