Cream Of Spinach Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 1 leeK chopped, or 6 to 8 green onions, cut in 1-inch pieces | ||
| Garlic | 1 Clove (5gm), cut in half | |
| Chicken broth | 1 Can (10oz) | |
| Spinach package | 2 , cleaned | |
| Potato | 1 Medium, shredded | |
| Milk | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Pepper | 1 | |
Directions
In a 5-quart dutch oven, melt butter over mediumheat; saute" leek and garlic until tender, but not browned.
Add 1/2 cup of chicken broth, spinach and potato.
Simmer, covered, over mediumheat, stirring occasionally, about 15 minutes.
In bowl of food processor, place chopping blade; add spinach mixture.
Process just until blended.
Carefully return spinach mixture to Dutch oven.
Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
Cook, covered, over mediumheat for 15 ' minutes or until hot.
Season with salt and pepper as desired.
Garnish with dollop of sour cream.
Add 1/2 cup of chicken broth, spinach and potato.
Simmer, covered, over mediumheat, stirring occasionally, about 15 minutes.
In bowl of food processor, place chopping blade; add spinach mixture.
Process just until blended.
Carefully return spinach mixture to Dutch oven.
Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
Cook, covered, over mediumheat for 15 ' minutes or until hot.
Season with salt and pepper as desired.
Garnish with dollop of sour cream.
Chef
