I had this soup a couple of years ago while out with a bunch of friends for lunch. The soup of the day was cream of spinach and even know I am not a fan of "cream of anything" soup I decided to give it a shot. I ended up devouring mine in record timing and probably would have gone up for seconds if it wouldn't have made me look like a total pig. Now that it is finally cooling down here in the desert, I have started to make soups. When at the commissary I was looking at the frozen vegetable section and saw a bag of chopped spinach and immediately thought about the soup I had back in VA. The Mr. looked at me like I was crazy when I bought 2 bags of spinach and even questioned what I was doing. I will admit that when I told him my plans for dinner he wasn't overly thrilled. You see the Mr. and I share the same view on creamed soups. I went home found a recipes on All Recipes and got to work.
This soup is super simple to make and isn't loaded with heavy cream. You can add different spices to the batch to give it more flavor. I added chipotle for a little smoky kick. However, I thought the soup was fine all on its own and was sneaking "tastes' while I waited for the Mr. to get home from work.
- 1 1/2 c. vegetable stock
- 1 (10 oz) package frozen chopped spinach
- 3 TBSP butter/ margarine
- 1/4 c. all-purpose flour
- 3 c. skim milk
- 1 TBSP dried minced onion
- pinch chipotle powder
- salt and pepper to taste
- In a medium saucepan, combine stock and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
This post is submitted inMy Meatless Mondays
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