Cream of Spinach Soup


* 10 ounces frozen Chopped Spinach, thawed
* 1-1/2 cups Chicken Broth (or water and chicken bouillon granules)
* 1/3 cup finely chopped Onion
* 1 or 2 Cloves minced Garlic
* 3 tablespoons Butter (about)
* 3 tablespoons all-purpose Flour (about)
* 2-1/3 cups Half-and-Half
* salt and pepper to taste


1. Place spinach, chicken broth in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until spinach is tender. Meanwhile, melt the butter in a saucepan and saute onion and garlic until the onion is cooked down. Lower heat and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the half-and-half mixture into the spinach, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

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