Spinach Cream Soup Recipe
Ingredients
| Frozen spinach | 10 Ounce, chopped | |
| Heavy cream | 2 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), crushed | |
| Butter | 1 Tablespoon | |
| Nutmeg | 1/8 Teaspoon | |
| 1/2 pkg Sweet 'n Low sweetener, optional | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Defrost spinach (I zap it in the microwave).
2. In a large sauce pan, cook the garlic in the butter for one minute.
3. Place all ingredients (including the garlic) in a blender and blend to desired consistency. Return to sauce pan and heat just to the boiling point (do not boil). Serve immediately.
2. In a large sauce pan, cook the garlic in the butter for one minute.
3. Place all ingredients (including the garlic) in a blender and blend to desired consistency. Return to sauce pan and heat just to the boiling point (do not boil). Serve immediately.
Chef
