Spinach and garlic...we know Rob will love this one! Kathy gave us this great recipe for spinach garlic soup and many of the neighbors called in to say it was wonderful. So it was an easy pick for the front page of our December Menu Minder. Use the 15 cloves of minced garlic only if you are a garla-holic.
SPINACH GARLIC SOUP (Kathy’s)
1 pkg. (10 oz.) fresh spinach, trimmed and coarsely chopped
3 cans (14 1/2 oz. ea.) Swanson’s chicken broth
3/4 c. shredded carrot
1/2 c. chopped onion
8-15 garlic cloves, minced
1/3 c. butter
1/4 c. all purpose flour
3/4 c. heavy whipping cream
1/4 c. milk
1/2 t. pepper
1/4 t. nutmeg
In a large Dutch oven or soup pot, bring spinach, broth and carrots to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat let cool to luke-warm. Meanwhile, in a skillet, sauté onion and garlic in the butter over low heat, til the onion is soft (5-10 minutes). Add flour and cook and stir over low heat (3-5 minutes). Add to spinach mixture and stir well. Add cream, milk, pepper and nutmeg. Heat through, but do not boil.
(makes 4-6 servings)
Note: run the soup though a blender if you’d like the soup creamy.
Spinach Garlic Soup recipe is published in our December, 2010 Menu Minder, Issue #326.