Many years ago, our church cell group was planning a pot luck social. One young wife, Nina, offered to bring Cream of Spinach soup. My husband immediately wrinkled his nose and decided it wasn't something he would care for. Nina insisted it was good and he WOULD like it. He wasn't convinced.
But when he - only to be polite - allowed himself to be persuaded to take the first spoonful , he was surprised and quite happily had two helpings! He still periodically puts in a request for me to make this soup.
- 2 tbsp butter
- 1 onion finely chopped
- 1 medium sized potato, cut into small pieces
- 3 cups fresh spinach washed and stems removed. (or one package frozen)
- 4 cups chicken broth
- 2 tbsp. flour (or for gluten free - 1 tsp. sweet rice flour with 2 tbsp cornstarch)
- salt and pepper to taste (if broth is unseasoned)
- Melt butter in saucepan
- Add chopped onions and chopped potatoes - stir , frying lightly
- Add chicken broth
- Stir in chopped spinach and cook about 20 minutes.
- Mix flour with a little cold water and add to the soup stirring and cooking for a couple more minutes.
- Pour soup into blender and purée until smooth.
- Pour back into pot to keep warm until serving.
- Serve hot with sour cream garnish ( I also like it cold)
**