Springtime is here! It has been a long, hard winter. Spinach is a favorite green that is traditionally harvested in the spring. This soup is simple, quick and it tastes fresh. It is a lovely brunch dish or can be served as a first course for lunch or dinner.
Cream of Spinach Soup
1/4 cup butter
1/4 cup flour
3 to 3 1/2 cups milk (depending on how thick you want the soup)
2 cups finely chopped fresh spinach
1/4 cup finely chopped fresh basil
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon salt
Make a roux by melting the butter in a sauce pan. Add flour and stir for 2 to 3 minutes until the edges are beginning to brown lightly. Whisk in milk slowly to avoid lumps. Cook and stir until thickened. Stir in spinach, basil, nutmeg and salt. Cook for 5 minutes, stirring frequently. Serve warm.
Hints: Make sure to get the spinach chopped finely otherwise there will be great hunks of it hanging off soup spoons. This recipe can be doubled easily. It holds well for a while on a low simmer. The fresh basil and nutmeg are a wonderful flavor combination with the spinach.
Another favorite Springtime soup is Cream of Asparagus. The days are wonderful and the nights are still a bit shivery. Just right for a cup of soup and a grilled cheese sandwich. Soon there will be ice cream and lemonade weather but for now, a bit of soothing warmth is still nice.
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