My nana's friend, Sylvia, used to make spinach soup and it was my nana's favorite thing to eat at lunch. This weekend I tried to recreate it. It wasn't too much like Sylvia's but it was nice and fresh tasting. With its bright green colour, I felt like it gave me lots of energy.
Ingredients
- 1 1/2 cups water
- 1 cubes chicken.vege bouillon
- 2 bunches of spinach (washed with the stems cut off)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 onion
- 5 cloves garlic
- 1 tsp fresh nutmeg
- salt and pepper to taste
Directions
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Saute garlic. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Add chopped onion, fresh nutmeg, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
- Blend entire mixture.
