Soups, Stews, & Goulash > Cream of Soups > |
| Cream of Spinach
one 10 ounce package of spinach (you may also use broccoli, kale or turnips)
2 tablespoons of butter
2 cups of milk
2 tablespoons of flour
1/8 teaspoon of thyme
Dash nutmeg
1/2 teaspoon of salt
Sour cream |
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Melt butter in saucepan. Add spinach (no need to thaw) and cook over high heat for 5 minutes or until spinach is limp. Press spinach through wire strainer to make a puree. Mix milk with spinach in saucepan and add the flour, thyme, nutmeg and salt. Cook over medium heat, stirring until thickened. Serve with a dab of sour cream on top. 4 servings
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