bethzaring
Master Chef
I developed this recipe last year.
Creamed Spinach Soup
1/2 cup chopped onions
1/2 cup chopped celery and leaves
2 T. parsley fresh
3 T. butter or bacon grease or a combination
6 T. flour
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
4 cups milk (whole milk)
3/4 cup cheddar cheese
lotsa spinach
In a 3 quart pan, saute onion, celery and parsley in fat until tender. Stir in flour, s&p, and nutmeg. Gradually add milk while whisking mixture. Add cubed cheese and stir and cook until melted. Add spinach. Cover and cook for 4 to 5 minutes until heated through.
I can have this on the table in 1/2 hour from the start.
Can't tell you how much spinach to use, from 1 gallon bag to 3 gallons, or a 10 oz package of frozen spinach, is versatile in the amount you can use.
Creamed Spinach Soup
1/2 cup chopped onions
1/2 cup chopped celery and leaves
2 T. parsley fresh
3 T. butter or bacon grease or a combination
6 T. flour
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
4 cups milk (whole milk)
3/4 cup cheddar cheese
lotsa spinach
In a 3 quart pan, saute onion, celery and parsley in fat until tender. Stir in flour, s&p, and nutmeg. Gradually add milk while whisking mixture. Add cubed cheese and stir and cook until melted. Add spinach. Cover and cook for 4 to 5 minutes until heated through.
I can have this on the table in 1/2 hour from the start.
Can't tell you how much spinach to use, from 1 gallon bag to 3 gallons, or a 10 oz package of frozen spinach, is versatile in the amount you can use.
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