32 oz Swanson/College Inn fat free chicken broth
1 cup or more shredded or diced carrots 3/4 cup or more chopped onion
8 garlic cloves
Simmer above until carrots are soft.
Add 10 oz bag spinach, simmer until spinach is wilted.
Add 1/8 tsp ground nutmeg, fresh cracked pepper to taste.
Remove from heat and let cool slightly.
Puree batches in processor or blender until smooth.
Cook 1/4 cup butter & 1/4 cup flour for a few minutes to make roux.
(I use 3 Tbsp or less instead of 1/4 cup)
(I use 3 Tbsp or less instead of 1/4 cup)
Blend 1 - 2 ladles of spinach soup in roux until smooth.
Add roux mix to pot and whisk in.
Add 1/2 cup fat free milk and 1/2 cup half & half or use all milk if you prefer, or less for stronger flavor.
Heat to serve.
Sprinkle with your choice - Romano...Parmesan...seasoned croutons
You can add another 14 oz. can of broth if the soup is too thick or too strong, also a teaspoon or so of sugar if spinach is a little bitter. For freezing, don't add the milk until defrosted and ready to heat.
You can add another 14 oz. can of broth if the soup is too thick or too strong, also a teaspoon or so of sugar if spinach is a little bitter. For freezing, don't add the milk until defrosted and ready to heat.
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