Spinach Garlic Soup


This is a light soup, perfect for spring. Round it out with a loaf of homemade bread. I confess that this recipe comes in handy when I realize dinner time approaches and I forgot to thaw anything. I consider all these ingredients staples, so we can usually whip this up!


SPINACH GARLIC SOUP        serves 8


2 Tbs. butter

1 1/2 tsp. minced garlic or more!

3 Tbs. finely chopped fresh dill or 3 tsp. dried

30 oz. frozen chopped spinach, thawed and squeezed dry

1 1/2 onion, chopped

1/3 C. flour

6 C. chicken broth

3 C. (1 pint) half and half

salt and pepper

1 med. carrot, thinly sliced

fresh spinach leaves for garnish


Melt butter in large saucepan. Sauté garlic 2-3 min. Stir in dill, spinach and onion. Sprinkle with flour and stir again. Gradually blend in chicken broth. Cover and simmer gently 10 min. Puree with an immersion blender. Add half and half. Heat until bubbly and season to taste with salt and pepper. Serve garnished with thin carrot slices and a few raw spinach leaves. 

© Being Fruitful, 2012