Creamy Garlic Spinach Soup 1 lg Bunch spinach, remove stalks
4 c Chicken broth
2 lg Carrots, grated
1 lg Onion, chopped
8 Cloves fresh garlic, minced
1/2 c Butter
1/4 c Flour
1/2 c Light cream
1/2 c Whipping cream
Salt and pepper to taste
Garlic croutons
Chop spinach coarsely. combine with chicken broth and carrots in 2
to 3 quart pot. Cook 5 - 10 minutes until carrots are tender and
spinach wilted. remove from heat. Meanwhile, saute onion and garlic
very gently over low to medium heat in butter, about 20 to 30
minutes. Onions should be very tender and translucent, but garlic
should not be browned! Add flour and cook, stirring constantly 5 to
10 minutes. Combine spinach/broth and onion/garlic mixtures in food
processor or blender in small batches. Puree until smooth. Clean pot
and return soup to pot. Add cream, whipping cream and salt and pepper
to taste. Heat until hot, but not boiling. Garnish with a dollop of
sour cream and garlic croutons.
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