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"The belly rules the mind."--Spanish Proverb

Creamy Swiss Cheese Spinach Soup Recipe

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This recipe for Creamy Swiss Cheese Spinach Soup is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups vegetable stock
2 cups diced uncooked red potatoes, skin on
1 cup diced yellow onion
1 cup julienne carrots
1 tablespoon brandy
1 teaspoon ground nutmeg
5 tablespoons butter
1/2 cup flour
3 cup milk
1 cup heavy cream
6 oz. shredded Swiss cheese
2 cups coarsely chopped fresh spinach
Directions:
Directions:
In a large stock pot, combine vegetable stock, potatoes, onion, carrots, brandy, and nutmeg. Cook until tender, about 15 minutes. While vegetables are cooking, in a separate saucepan melt butter and whisk in flour to make a roux. Cook over low heat, stirring frequently and eventually adding milk to the roux slowly till it thickens (about 10 minutes). Add roux mixture to the vegetables and stir on simmer for 15 minutes. Stir in cream and shredded cheese for 5 more minutes. Add salt and pepper to taste. Add chopped spinach just before serving. Garnish with a little shredded cheese, a few spinach slices, and fresh ground nutmeg.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30-45 min.
Personal Notes:
Personal Notes:
I serve this soup every Christmas Eve and the nutmeg smell has a wonderful aroma when guests arrive.

 

 

 

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