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Spinach Soup with Cream & Nutmeg Recipe

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This recipe for Spinach Soup with Cream & Nutmeg is from Sheya's Culinary Care Package, 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:  
1/2 stick unsalted butter
1 medium onion, diced
1/4 cup all purpose flour
4 cups chicken or veggie broth
2 lbs. fresh spinach, washed and trimmed
1/2 cup light cream (can use half & half)
1 pinch nutmeg
Fresh herbs or sprouts for garnish
Salt & Black pepper
Directions:
Directions:
Melt butter in saucepan over medium heat, add onion and saute 5-6 minutes, or until softened. Add the four, stirring constantly, and cook for about 1 minute. While stirring, slowly add the broth, then bring to a boil. Reduce heat to medium and simmer 5-8 minutes. Set aside to cool.

Meanwhile, blanch the spinach in a large pot of boiling, salted water for 30-40 seconds, in batches if needed. Drain in a colander. In a blender (or with an immersion blender), carefully puree the spinach and broth mixture in small batches. Add the cream, nutmeg, salt & pepper. Stir to combine, ladle into bowls, garnish with herbs or microgreens.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From the wonderful Dinner with Georgia O'Keeffe cookbook Sheya gave her mom for Yule 2017.

 

 

 

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