Cream Of Spinach Soup

Serves: 6
Total Calories: 191


1 (10-ounce) package frozen leaf spinach
2 1/2 cups half and half
2 tablespoons butter or margarine
6 scallion (whites + 1" greens), finely chopped
2 tablespoons flour
1/4 teaspoon basil crushed
dash nutmeg ground
1/2 teaspoon salt
dash black pepper
1/4 cup sour cream


Defrost and drain frozen spinach. Put into blender or food processor with 1 cup half-and-half and blend until puréed. In saucepan, melt butter or margarine, add scallions and sauté 4 to 5 minutes. Blend in flour and sauté 3 to 4 minutes, stirring add basil, nutmeg, salt, pepper and remaining 1 1/2 cups half-and-half. Bring to boil over low heat, stirring until thickened, but do not boil. Serve in hot soup plates topped with a spoonful of sour cream.

Nutritional Facts:

Serves: 6
Total Calories: 191
Calories from Fat: 148

This Cream Of Spinach Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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