Creamy Spinach and Carrot Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple! Ingredients:
3 tablespoons butter |
1 cup onion, chopped |
2 tablespoons all-purpose flour |
1 cup half-and-half |
10 3/4 ounces chicken broth |
1 cup carrot, shredded |
10 ounces frozen chopped spinach, thawed and drained |
1/4 teaspoon salt |
1/4 teaspoon pepper |
nutmeg |
Directions:
1. in 2 quart saucepan melt butter, add onions.
2. Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
3. Stir in flour until smooth and bubbly, 1 minute.
4. Stir in half and half and chicken broth.
5. Add remaining ingredients.
6. Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.
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