A quick and easy cream
of spinach soup.
Creamy
Spinach Soup
- 1 cup frozen spinach,
thawed
1/4 cup onion, chopped
1 clove garlic, peeled
1 3/4 cups water - divided use
1 1/2 cups milk
1 tablespoon salt
1 pinch ground black pepper
2 tablespoons cornstarch
3 tablespoons milk
Hot sauce for sprinkling
- Combine spinach, garlic
and as much water as necessary (generally 1/4 cup is ample) in
a food processor; process to form a puree.
- Combine the spinach puree
with 1 1/2 cups water in a 3-quart stainless steel saucepan over
medium-high heat; bring to a boil.
- Add milk, salt and pepper;
cook for 2 minutes. Reduce heat to low.
- Stir together cornstarch
and skim milk in a cup. Gradually add to the saucepan, stirring,
until the soup is thickened to desired consistency. Strain if
you prefer a smooth texture.
- Serve hot, sprinkled with
the hot sauce to taste.
Makes 4 servings.
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