Spinach Soup

Oxmoor House
2 quarts


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1 cup finely chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 pounds fresh spinach, cleaned
1 quart chicken broth, divided
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon grated whole nutmeg
Dash of red pepper
Paprika (optional)


Sauté onion in butter in a large Dutch oven until tender; add flour, stirring until smooth. Cook, stirring constantly, 4 minutes or until mixture is browned. Stir in spinach; simmer 10 minutes or until tender.

Place spinach mixture and 1 cup chicken broth in container of an electric blender; process until smooth. Return spinach mixture to Dutch oven. Stir in remaining chicken broth, whipping cream, salt, nutmeg, and pepper. Heat thoroughly. (Do not boil. ) Serve warm in individual soup bowls; sprinkle with paprika, if desired.

Created date

February 2010