Ingredients Jump to Instructions ↓

  1. 10 ounces fresh spinach, trimmed

  2. 4 cups chicken broth

  3. 1/2 cup onion, chopped

  4. 8 garlic cloves, minced

  5. 1/3 cup butter

  6. 1/4 cup soy flour

  7. 3/4 cup heavy cream

  8. 1/4 cup water

  9. 1/2 teaspoon pepper

  10. 1/8 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. : In a 5 quart dutch oven, bring spinach, broth and carrots to a boil. Reduce heat. Simmer 5 minutes, stirring occasionally. Remove from the heat. Cool to lukewarm. Meanwhile, in a skillet, saute onion and garlic in butter until onion is soft, about 5 to 10 minutes. Add flour. Cook and stir over low heat for 3 to 5 minutes. Add to spinach mixture. Puree in small batches in a blender or food processor until finely chopped. Place in a large saucepan. Add cream, milk, pepper and nutmeg. Heat through, but do not boil.


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