A Month of Soups: Cream of Spinach

Someone asked me why I use a Dutch oven so often. For one thing, it’s good and heavy and it can go right into the oven if I want to cook it, keep it warm, or reheat it. Dutch ovens can get downright expensive, but I read some reviews and found a recommendation for a bargain one at Target.

I hope you plant to stop by tomorrow for the final soup. I have a surprise soup in honor of the month of love and to reward you for sticking with me! But that’s tomorrow; for today, a soup that is good for you: Cream of Spinach. Yum!

Here’s a good site for you: I learned how to make “Cream of Something Soup” from Kristi at http://onceamonthmom.com/homemade-cream-of-something-soup/ She gives a template for you to make any kind of creamed soup you want, veggie or chicken. She even offers dietary variations for those with restrictions. A very nice site!

When you have a recipe that calls for a cream-of-something soup for thickening and flavor, try using some of your own rather than store-bought. You will be surprised at the depth of flavor you can get that way.

Here’s my adaptation of her recipe suggestion for:

Cream of Spinach Soup (serves 2)

3 cloves of garlic, minced

1 small onion, diced

1½ c spinach, diced

1 T olive oil

1 stick of butter

½ c flour

2 c milk

1½ c veggie broth

Over medium heat, sauté garlic, onion, and spinach. When onion is translucent, remove all from the pan and set aside. In the same pan, melt the butter and whisk in the flour to make a roux, adding milk and broth after 2 minutes to get the flour cooked.

To the flour mixture, add the set aside veggies. Simmer for about 10-15 minutes, stirring constantly until desired thickness. Pour into blender and pulse until chunks are incorporated. If the soup cools down too much, return to pan to reheat. Serve immediately. Or this soup can be canned or frozen for future use.

DH’s Rating: 3.6 Tongues Up. He ate it, then asked if there were any chili left. Sigh! Come back tomorrow and see what the surprise soup is!