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Categories:
fresh spinach chicken broth carrots onion garlic butter all-purpose heavy whipping cream milk pepper ground nutmeg
Viewed: 5 - Published at: 9 months agoIngredients
- 1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
- 4 cups chicken broth
- 1/2 cup shredded carrots
- 1/2 cup chopped onion
- 8 garlic cloves, minced
- 1/3 cup butter, cubed
- 1/4 cup all-purpose flour
- 3/4 cup heavy whipping cream
- 1/4 cup milk
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Method
- In a 5-qt. Dutch oven, bring spinach, broth and carrots to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat; cool to lukewarm.
- Meanwhile, in a large skillet, saute the onion and garlic in butter until onion is soft, about 5-10 minutes. Add flour; cook and stir over low heat for 3-5 minutes. Add to spinach mixture. Cool slightly.
- Puree in small batches in a blender until finely chopped. Place in a large saucepan. Add the cream, milk, pepper and nutmeg; heat through but do not boil.
