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 Cream of Spinach Soup
     2 cups  chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)  1 cup  chopped onion
     1/4 cup  butter  3  medium potatoes, peeled and quartered (about 1 pound)
     1 1/2 cups  chicken broth  1 1/2 cups  water
     2  chicken bouillon cubes  2 cups  half-and-half
     1/2 teaspoon  salt  1/8 teaspoon pepper
     3/4 cup  sour cream  Optional: chopped chives and/or ground allspice for garnish
Cream of Spinach Soup
1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

2 Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.

3 Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

 Categories:  Appetizer, Soup, Soups, soup, soups
 Estimated Serving:  8
 Estimated preparation time:  30 min.
 Language:  English
 Shared by:  Jilly    2009/12/12
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