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Recipes - Cream of Spinach Soup

Recipe Name

Cream of Spinach Soup

Submitted by LauraChristoff
Recipe Description Delicious, and a great way to include iron in your diet, and achieve a warm, super-vitamin-packed, creamy soup.
Quantity 4 Quantity Unit cups Servings  
Prep Time (minutes) 30 Cook Time (minutes) 10 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/2
package (10 oz)Spinach, raw
2
cubeschicken bouillon cubes
3
dashLawreys Season Salt
2
1/2
cupsskim milk
1
tablespoonMargarine, light
1
tablespoonflour, bread, enriched
1
tablespoonCornstarch
1
teaspoongarlic minced
Steps
Sequence Step
1In a medium pot bring 2 cups of water to boil. Dissolve 2 chicken bullion cubes, and add the fresh spinach (stems removed).
2Cover and reduce heat, stir occasionally, when spinach is softened, add the minced garlic, remove from heat and cover.
3In a separate pot, melt margarine over low heat. Once melted, slowing incorporate flour small amounts at a time to create a roux (this will be the base of your ''cream'' soup).
4Once the butter and flour are combined, (will be thick and sticky), slowly add milk. Make sure all ingredients are smooth at this point.
5Take spinach out of medium pot and puree to desired consistency in a food processor. Add to the roux broth and mix over low heat.
6To thicken soup, take some broth and incorporate cornstarch, then add cornstarch/broth mixture to soup slowly, until desired thickness of soup is achieved.
7Can be garnished with sour cream, alfalfa sprouts, or crushed red pepper flakes.






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