Spinach Soup

spinach soup Beth the BakerI had a lot of spinach.  I like soup.  And spinach is good for you.  So I made up a recipe.  Enjoy!

  • 1 1/2 cups chicken stock
  • 12 oz frozen chopped spinach (the kind I get comes in little “bundles” of spinach – I put in 12 of them…)
  • 3 tbsp butter
  • 1/4 cup flour
  • 3 cups milk
  • 1 tbsp seasoning salt (I use one that has salt, pepper, onion, garlic, paprika etc.)

Melt butter in pot on medium heat.  Add flour until it develops into a paste (a roux)… gradually add milk about a 1/2 cup at a time while whisking out lumps.  The mixture should thicken.

In another pot, heat chicken stock and add defrosted spinach (I defrost them in microwave for about 2 minutes).  You could also just throw them into the stock frozen.  Whichever works for you.  Once spinach is all thawed out in broth, take about 2/3’s of it and blend to chop the spinach further (or if ya like it chunky, leave as is… I think blending it makes it creamier…)

Mix all the spinach mixture into the milk mixture and heat through.  Add seasoning to taste and eat some soup!



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