Creamy-Perfect Spinach Soup
Ready In: 25 mins
Serves: 5
Ingredients
- 6 slices bacon, chopped
- 6 tablespoons butter, divided
- 1 medium onion, finely chopped
- 1 tablespoon garlic, minced
- 2 (14 1/2ounce) cans chicken broth (plus enough water to equal 4 cups)
- 1 small carrot, peeled and julienned (about 1/2 cup)
- 1 cup whole milk
- 2 bunches fresh spinach, washed well, stemmed and sliced into ribbons
- 1⁄4 cup all-purpose flour
- 2 cups heavy cream
- 1 teaspoon lemon pepper seasoning
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon ground black pepper
Directions
- In a large stockpot over medium-high heat, fry bacon slices until brown and crisp. Remove and transfer bacon to plate lined with paper towel.
- Reduce heat to medium, add 2 tablespoons butter, chopped onions, minced garlic and julienned carrots to the bacon grease, and saute until onions are soft.
- Stir in chicken broth and heat until boiling. Reduce heat and let soup simmer for 15 minutes. Add milk and spinach, cover and cook until spinach is just wilted, about 2 minutes.
- In a small bowl, blend remaining 4 tablespoons butter and 1/4 cup flour together using a fork. Stir flour mixture to broth to thicken. Add heavy cream and continue cooking until just heated through. Add 1 teaspoon NUTRIFIT lemon garden spice blend and season, to taste, with salt and pepper. Serve hot with a garnish of reserved crispy bacon slices.
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