February 03, 2007

Cream of Spinach Soup

With as many homemade soups as I make, I'm surprised I've not posted more of them on this board. This one is for Jen... Three Shades of Blue.

Cream of Spinach Soup

10 oz. frozen spinach
1 lg. onion
3 T butter
5-6 c chicken broth
1 c cream
1/4 t lemon juice
2 oz. velveeta cheese, cubed
3 oz. smoked cheddar or Gouda
tabasco sauce

Cook the spinach in the microwave or a pan with water - remove when done. Cook onion in butter on the stove. Add broth, lemon juice and tabasco to taste (just a dash). Add spinach and then add the cream. Heat through. When hot add cheese until it melts and then serve. Be sure NOT TO BOIL after the cream is added.

(note: Before you add the cream you can run this through your food processor if you want it to be smoother and not have bits of spinach in it. Do it in 2 or 3 batches and then continue with the recipe).Print Friendly and PDF