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Vegetarian friendly.
Part of the St.
Patrick's Day Menu.
* I use 3 C 2% milk and 1/2 C Heavy Whipping Cream
Makes about 4 - 4.5 cups |
| Quantity |
Ingredients |
Preparation Notes |
| 5 Tbsp |
Butter (4 and 1
separation) |
- Melt 4 Tbsp butter in heavy saucepan
- Add onions and sauté until tender
- Sprinkle flour over and whisk in milk until
mixture comes to a boil and thickens
- In another sauce pan or small skillet, melt 1 Tbsp
butter.
- Add spinach to butter and toss until wilted but
still a bright green - about 3 minutes
- Add spinach to milk mixture
- Pour in batches into blender and puree.
- Return to saucepan and re-warm
- Season soup with nutmeg, salt and pepper
- Ladle into bowls and serve with mint or dill
garnish if desired
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| 1 bunch |
Green Onions
chopped
(including tops) |
| 1/4 C |
Flour |
| 3 1/2 C |
Whole Milk* |
| 1 - 10 oz pkg |
Ready to use
Spinach Leaves, thawed and drained |
| 2 cloves |
Garlic Chopped |
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Ground Nutmeg |
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Chopped fresh
mint or dill to garnish |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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