Spinach-provolone Soup

Submitted by Bev. E.

"This is another great recipe from my recipe binders. It is very tasty and great on a chilly evening."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and undrained
• 1⁄2 cup chopped onion
• 1⁄2 cup diced carrot
• 1⁄2 cup sliced celery
• 1⁄4 cup diced sweet red pepper
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 3 cups skim milk
• 1 cup low-fat chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon lemon pepper seasoning
• 3⁄4 cup shredded provolone cheese (3 oz.)
• 4 slices bacon, cooked and crumbled

directions

1. Puree spinach in food processor.
2. Saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan.
3. Add flour, stirring until smooth.
4. Cook, stirring constantly 2 minutes.
5. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. Stir in spinach, salt, nutmeg, and lemon-pepper.
7. Cook until thoroughly heated.
8. Sprinkle each serving evenly with probolone cheese and crumbled bacon.

Reviews

[Gerry]

Great tasting soup! It is delicious with a unique flavor and made for a wonderful evening meal. We absolutely loved this soup, I can't wait for spring to be making this with freshly picked spinach from the vegetable garden Great recipe Bev!