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Creamy Spinach Soup

by Bruce's Fabulous Foods, Chef: Bruce Brown

2 TBS butter
1 Cup yellow onion, minced
4 cloves garlic, pressed
1 LB. frozen spinach, chopped
1/2 Cup all-purpose flour
1 tsp each: salt, fresh ground nutmeg
1/2 tsp ground white pepper
1/2 Cup grated parmesan cheese
8 - 12 Cups whole milk
4 Cups water (optional)

  1. In stock pot, melt the butter over medium high heat. Add the onion, stir and saut for three minutes and the onion softens.
  2. Add the garlic and frozen spinach to the onion, stirring thru for all ingredients to combine. Heat for three minutes.
  3. Season with the salt, white pepper and nutmeg, sprinkling with the flour and parmesan cheese. Stir to coat all ingredients.
  4. Reduce heat to medium low. Slowly pour in the milk and stir. Heat the soup until it begins to thicken, but do not bring to a boil. Cover with a lid and remove from the heat, allowing to rest for ten minutes. Serve with a sandwich.
8 quart stock pot

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