Cream Of Spinach Soup Recipe
Summary
Ingredients
| Frozen chopped spinach | 2 Box | |
| Onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Unbleached flour | 1 1/2 Tablespoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| Milk fat | 2 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Dried tarragon | 1/4 Teaspoon |
Directions
Remove the spinach from the boxes and place on a large plate.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
In a 2 1/2-quart casserole, combine the onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, then microwave on high for 2 minutes, or until the onions are translucent.
Stir in the flour and nutmeg.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a blender or food processor.
Add the onion mixture and 1 cup of the milk.
Puree until smooth.
Pour back into the casserole.
Stir in the stock, tarragon, and remaining 1 cup milk.
Microwave on high for 4 to 5 minutes.
Stir, then microwave on high for 4 to 5 minutes, or until heated through.
Microwave on high for 6 minutes.
Cover with foil and let stand for 5 minutes to complete thawing.
In a 2 1/2-quart casserole, combine the onions, garlic, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir, then microwave on high for 2 minutes, or until the onions are translucent.
Stir in the flour and nutmeg.
Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all excess moisture.
Place the spinach in a blender or food processor.
Add the onion mixture and 1 cup of the milk.
Puree until smooth.
Pour back into the casserole.
Stir in the stock, tarragon, and remaining 1 cup milk.
Microwave on high for 4 to 5 minutes.
Stir, then microwave on high for 4 to 5 minutes, or until heated through.
Chef
