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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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