JANUARY 2004
Recipe of the month

Spinach Soup

4 C low-sodium chicken broth
½  C yellow onion, grated
½  C carrots, grated
1 tsp kosher salt
½  tsp freshly ground pepper
¼  tsp freshly grated nutmeg
6 T unsalted butter
6 T all-purpose flour
1 C milk (whole or 2%)
8 C spinach, thinly sliced into ribbons
2 C heavy cream
1 T lemon zest, minced

Simmer broth, onion, carrots, salt, pepper and nutmeg in stockpot for 15 minutes.

Melt butter in saucepan over low heat; whisk in flour until smooth. Whisk milk into butter mixture, stirring constantly. Cook 2 minutes to create roux.

Stir roux into simmering soup base. Add spinach to soup and cook just to wilt (about 1 minute). Remove from heat and add cream and lemon zest.

Garnish with toasted almond slices, if desired.

NOTES: Instead of chicken stock I used vegetable stock made from vegetable base paste.

Source: Cuisine At Home January/February 2004


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