Return to Recipe Index
|
10-ounce packages frozen chopped spinach 2 tablespoons butter or margarine 1/4 cup finely chopped onion 2 tablespoons all-purpose flour 1 14-1/2-ounce can chicken broth 2 cups milk 1 cup half-and-half or light cream 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Crumbled blue cheese or freshly grated Parmesan cheese or Parmesan chips (optional) |
|
In a medium saucepan, cook the spinach according to the package directions. Drain well and transfer the spinach to a food processor bowl or blender container. Process or blend until pureéd.
In a large heavy saucepan, over medium heat, melt the butter or margarine. Add the onion and cook and stir until the onion is tender but not brown. Stir in the flour. Add the chicken broth and spinach and cook and stir for 2 minutes or until the mixture comes to a boil.
Stir in the milk, half-and-half or light cream, nutmeg and salt. Heat through (do not boil) and serve garnished with crumbled blue cheese, grated Parmesan cheese or Parmesan chips.
|
Return to Soups