Spinach Soup

11 ingredients
5 steps

Ingredients

  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 6 c. chicken stock
  • 1/2 c. dry white wine
  • 2 carrots, pared and diced
  • 2 medium zucchini (Italian squash), diced
  • 1/4 c. fresh parsley, minced
  • 1 lb. broad-leaf spinach, well-rinsed and stemmed
  • 1 c. heavy cream
  • white pepper
  • finely chopped white onion for garnish

Directions

  1. 1
    In a large saucepan, melt butter over low heat.
  2. 2
    Add flour and blend well.
  3. 3
    Continue cooking 2 minutes.
  4. 4
    Whisk in stock and wine. Add carrots, zucchini and parsley.
  5. 5
    Cover and simmer until carrots are soft, about 20 minutes.

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