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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup finely chopped onion |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
2 pounds fresh spinach, cleaned |
1 quart chicken broth, divided |
1 cup whipping cream |
1/2 teaspoon salt |
1/8 teaspoon grated whole nutmeg |
dash of red pepper |
paprika (optional) |
Directions:
1. Sauté onion in butter in a large Dutch oven until tender; add flour, stirring until smooth. Cook, stirring constantly, 4 minutes or until mixture is browned. Stir in spinach; simmer 10 minutes or until tender.
2. Place spinach mixture and 1 cup chicken broth in container of an electric blender; process until smooth. Return spinach mixture to Dutch oven. Stir in remaining chicken broth, whipping cream, salt, nutmeg, and pepper. Heat thoroughly. (Do not boil. ) Serve warm in individual soup bowls; sprinkle with paprika, if desired.
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