Spinach Garlic Soup
This elegant soup really brings the fresh flavor of spinach and the punch of garlic to the forefront. Serve with lots of crusty bread for soaking up all of the delicious liquid!
PREP TIME
25 minutes
COOK TIME
10 minutes
Ingredients
10 ounces fresh spinach, washed, trimmed and coarsely chopped
4 cups chicken stock
1/2 cup chopped yellow onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
4 cups chicken stock
1/2 cup chopped yellow onion
8 garlic cloves, minced
1/3 cup butter, cubed
1/4 cup all-purpose flour
3/4 cup heavy whipping cream
1/4 cup milk
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
Directions
In a large Dutch oven, bring spinach and broth to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.
Meanwhile, in a large skillet, sauté the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.
Add the cream, milk, pepper and nutmeg; heat through but do not boil.
You can puree this in batches in the food processor or with an immersion blender until smooth, if you like.
Meanwhile, in a large skillet, sauté the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.
Add the cream, milk, pepper and nutmeg; heat through but do not boil.
You can puree this in batches in the food processor or with an immersion blender until smooth, if you like.
Looking for inspiration? Try these recipes:
Vegan Burritos
Red Bacon Lentil Soup
Less Spicy Jerk Chicken
