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Creamy Spinach Soup With Toasted Sliced Almonds

Creamy Spinach Soup with Toasted Sliced Almonds

Creamy Spinach Soup with Toasted Sliced Almonds
Creamy Spinach Soup with Toasted Sliced Almonds
 
Creamy Spinach Soup with Toasted Sliced Almonds
Recipe By:
Ingredients
  • 4 c. low-sodium chicken broth
  • ½ c. yellow onion, grated
  • ½ c. carrot, grated
  • 1 t. kosher salt or to taste
  • 1 t. fresh ground pepper
  • ¼ t. fresh grated nutmeg
  • 6 T. melted unsalted butter
  • 6 T. flour
  • 1 c. whole milk
  • 8 c. fresh spinach, stemmed, thinly sliced into ribbons
  • 2 c. heavy cream
  • 1 T. lemon zest, minced
  • 2 t. unsalted butter
  • ½ c. sliced almonds
Instructions
  1. In stockpot, simmer broth, onion, carrot and seasonings for about 15 minutes.
  2. In a saucepan, melt the 6 T. butter over low heat; whisk in flour until you achieve a smooth white sauce.
  3. Whisk whole milk into white sauce, stirring constantly to prevent lumps. Cook for 2 minutes to eliminate floury taste. Stir into the broth mixture, blending well.
  4. Add spinach and cook until it just wilts, about 1 minute.
  5. Remove from heat, add cream and zest.
  6. In a small sauté pan, melt 2 t. butter over low heat. Add almonds and toast until they begin to brown, about 5 minutes, stirring often.
  7. Sprinkle 1 T. almonds over each serving of the soup.
Notes
*****Makes 6-8 cups.
 

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