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Recipes - Cream of Spinach Soup Recipe

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

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Ingredients
Amt.	Measure	Ingredient



1/2	package (10 oz)	Spinach, raw
2	cubes	chicken bouillon cubes
3	dash	Lawreys Season Salt
2 1/2	cups	skim milk
1	tablespoon	Margarine, light
1	tablespoon	flour, bread, enriched
1	tablespoon	Cornstarch
1	teaspoon	garlic minced

Steps

Sequence	Step

1	In a medium pot bring 2 cups of water to boil. Dissolve 2 chicken bullion cubes, and add the fresh spinach (stems removed).
2	Cover and reduce heat, stir occasionally, when spinach is softened, add the minced garlic, remove from heat and cover.
3	In 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).
4	Once the butter and flour are combined, (will be thick and sticky), slowly add milk. Make sure all ingredients are smooth at this point.
5	Take spinach out of medium pot and puree to desired consistency in a food processor. Add to the roux broth and mix over low heat.
6	To thicken soup, take some broth and incorporate cornstarch, then add cornstarch/broth mixture to soup slowly, until desired thickness of soup is achieved.
7	Can be garnished with sour cream, alfalfa sprouts, or crushed red pepper flakes.

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