CREAM OF SPINACH SOUP
This is rich and creamy, but fast and easy to prepare. You can substitute a variety of different vegetables for the spinach, and they all taste great!
Featured Pinch Tips Video
- 1 1/2 c
- 3 tsp
- chicken bouillon granules, low sodium
- 10 oz
- frozen spinach, rinsed and drained a bit
- 3 Tbsp
- 2 Tbsp
- finely diced onion
- 1/4 c
- 3 c
- salt and pepper
1In a medium saucepan, combine water, bouillon and spinach. Bring to a boil, and cook until the spinach is tender.
2Melt the butter in a large saucepan over medium heat. Add the diced onion and cook, stirring, for about 5 minutes, until tender and translucent.
3Sprinkle the flour over the butter/onions, and make a roux. Continue stirring for a couple of minutes, to allow roux to become golden. Don't burn or scorch the roux.
4Gradually stir in the milk ... using a whisk, to break up lumps. Don't worry if lumps are left behind ... you'll get rid of them in a minute.
5Stir this mixture constantly until it thickens a bit. DO NOT SCORCH OR BOIL. Stir in the spinach/bouillon mixture. Bring it all back up to temp.
6Pour the mixture into your blender in small batches. Remember to leave the center hole out of the blender cover, to allow steam to escape. Puree' for about 10 seconds. Repeat with small batches, until all is puree'd. I like to leave a little bit of the spinach chunks, for color and texture.
7Return all of it to the pot, and cook just until it all comes back up to temperature. Serve hot, with a big hunk of soft, chewy French bread and a salad.