Cream of Spinach Soup
8
15 min
20 min
What You'll Need
- 2 tbsp. clarified butter
- 3 cups onions, chopped
- 5 cups Imagine® Organic Chicken Broth or Vegetable Broth
- 2 lb. fresh baby spinach leaves — reserve 8 leaves for garnish
- 4 tbsp. butter
- ¼ cup unbleached white flour
- 1 ½ tsp. sea salt
- 1 tsp. coarsely grated black pepper
- ½ tsp. freshly grated nutmeg
- ½ cup heavy cream
How to Make
- Melt the clarified butter in a heavy saucepan.
- Add onions and sauté until the onions become translucent (about 5 minutes).
- Add 4 cups of the stock and bring to a boil, reduce to a simmer for 10 minutes and add all the spinach leaves.
- Bring the soup to a boil again and remove from heat.
- Melt the remaining butter in a heavy saucepan and stir in the flour (roux mixture).
- Cook the roux for about 2 minutes and slowly stir in the remaining stock and remove from heat.
- Pour the spinach mixture into the bowl of the food processor and purée until smooth.
- Slowly add the spinach purée back into the roux mixture stirring constantly. Add the salt, pepper and nutmeg.
- Reheat until hot, pour in the heavy cream. Do not boil.
- Adjust seasoning to taste and garnish each bowl with spinach leaves and serve.