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)
- In stock pot, melt the butter over medium high heat. Add the onion, stir and saut for three minutes and the onion softens.
- Add the garlic and frozen spinach to the onion, stirring thru for all ingredients to combine. Heat for three minutes.
- Season with the salt, white pepper and nutmeg, sprinkling with the flour and parmesan cheese. Stir to coat all ingredients.
- 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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