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Cook'n with Betty Crocker 
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Harvest-Fresh Spinach Soup |
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Serves: 5 Print this RecipeOlga Jason - New Bedford, Massachusetts Bake Off® Contest 33, 1988 After entering every Bake Off® Contest from 1949 to 1988, this contestant became a finalist at last with this delicately flavored, easy cream soup. It can be served hot or cold. 1/4 cup margarine or butter 1/4 cup chopped onions 1/4 cup all-purpose flour 1 teaspoon salt, if desired 1/2 teaspoon dry mustard 1/4 teaspoon nutmeg 1 (10 1/2-ounce) can condensed chicken broth 1/2 cup shredded carrots 1 (9-ounce) package frozen spinach in a pouch 2 1/2 cups milk Melt margarine in 2"quart saucepan over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, salt, dry mustard and nutmeg; cook and stir until mixture is smooth and bubbly. Gradually stir in broth. Bring to a boil, stirring constantly. Add carrot and spinach. Reduce heat to medium; simmer 10 minutes or until carrot is tender and spinach is thawed, stirring occasionally.* In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to saucepan; stir in milk. Cook over low heat until thoroughly heated, stirring frequently. MICROWAVE DIRECTIONS: In 8-cup microwave-safe measuring cup or large bowl, combine margarine and onion. Microwave on HIGH for 45 to 60 seconds or until onion is tender. Stir in flour, salt, dry mustard and nutmeg; gradually stir in broth. Microwave on HIGH for 4 to 5 minutes or until mixture comes to a boil, stirring once halfway through cooking. Add carrot and spinach. Microwave on HIGH for 8 to 9 minutes or until carrot is tender and spinach is thawed, stirring twice during cooking.* In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Return mixture to measuring cup; stir in milk. Microwave on HIGH for 4 to 6 minutes or until thoroughly heated, stirring twice during cooking. *TIP: To serve soup cold, at this point cool spinach mixture to lukewarm; puree in blender container or food processor bowl with metal blade until smooth. Stir in milk. Cover; refrigerate until thoroughly chilled. Garnish each serving with lemon slice, if desired. Nutrition Per Serving (1-cup): Calories 210; Protein 9g; Carbohydrate 15g; Fat 12g; Sodium 1010mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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