Creamy Spinach Parmesan Soup


Makes 4 servings

This light summer recipe is a creamy healthy soup very quick to make and is a great way to add leafy greens to your dinner rotation. Serve with some toasted garlic bread or crispy croutons to round out the taste and texture of this delicious soup.

KITCHENWARE

Blender

INGREDIENTS

1 bunch Spinach
1 Leek
2T Butter
1 1/2 cup Heavy Cream
2T Flour
1/4t. Thyme
1/2t. Celery Salt
1 cup Chicken Broth
pinch Nutmeg
2oz. Parmesan

SETUP

Rough chop your spinach and leeks.

Melt butter and keep warm.

METHOD

Saute chopped spinach and leeks in butter until tender but not browned.

Remove from heat and blend until smooth.

In a large pot, mix together milk and dry ingredients and mix well.

Add in chicken broth and whisk together until evenly mixed.

Heat pot over MED until heated throughout.

Add spinach puree back into your pot and simmer until hot thickened slightly.

Stir in grated Parmesan cheese.

SERVICE

Serve immediately and top with seasoned croutons and shaved Parmesan.

NOTE

You can substitute the leek for a medium onion.

Advertisements

Drop me a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s