Serve this creamy spinach soup piping hot, with a fresh buttered baguette. Delicious! You can make a vegetarian version by using vegetable stock in place of the chicken stock. Also, you can add a dash of paprika, cayenne, or red pepper flakes if you like more spice. Note: I used a 32 oz. box of organic chicken stock, and we thought it was fine that way (we like ours with plenty of broth). But the three cups of chicken stock that the recipe calls for should work nicely if you like a thick soup, or are going to blend it. I don't have an immersion blender, but feel free to blend this soup if you prefer a smooth version.
- 3 tablespoons butter
- 3 tablespoons grated carrots
- 1⁄2 cup onion, finely chopped
- 16 ounces frozen chopped spinach (or fresh)
- 3 cups chicken stock (or vegetable stock)
- 1 cup cream or 1 cup milk
- 1 dash garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 dashes ground nutmeg (to taste)
- In a medium saucepan, melt butter over medium heat.
- Add the carrots and onion and saute in the butter until softened, about 3-5 minutes.
- Add the stock and bring to a boil over high heat, then add the spinach.
- Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done.
- Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally.
- Remove from heat.
- Serve piping hot.