Cream of Spinach Soup
The perfect soup for a cold winter day! For a heartier version, add some cooked ground meat or chicken. Frozen spinach is readily available, even in the winter- especially if you've stashed some in your freezer when it was plentiful in the summer ( :
- 1/8lb butter
- 1/4c spelt flour (or whole wheat)
- 4c milk
- 1/2 clove garlic, chopped (optional)
- 1-1/2 cups thawed frozen spinach or 2 c fresh chopped spinach
Melt butter in a large sauce pan over low heat. Add flour; stir vigourously to remove lumps.
Add garlic. Slowly add milk.
Bring to a boil, stirring often to prevent burning. Add spinach.
Allow to simmer for 15-20 min. Be sure to stir occasionally to ensure that soup does not stick to the bottom of the saucepan and burn.
Season with salt and pepper to taste.
For creamier soup, use whole milk. For thinner soup, add 1 cup of water.