“The garlic is the star of this creamy soup. Which adapts well to vegetarian diets by using vegetable stock in place of chicken stock. Saw a spinach soup recipe in magazine some time back and then lost it. Made this the other night which am sure is close to what I read.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes.
  2. Cool slightly and then carefully puree in small batches in a blender.
  3. Return soup to pot and keep warm on low.
  4. Mix flour into evaporated milk.
  5. Stir soup while gradually adding in milk flour mixture.
  6. Add pepper and nutmeg; heat through. Do not boil.

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