Cream of Spinach Soup (Gunflint Lodge Cookbook)

5 T butter

1 medium onion, chopped

5 T flour

4 1/2 cups chicken stock

10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture

1 cup half-and-half (or whatever milk you have on hand)

salt and pepper


In medium saucepan, cook onion in butter until translucent. Stir in flour. Cook slowly, stirring for 1 minute to cook the flour. Whisk in chicken stock. Bring to a simmer over medium heat, stirring constantly until mixture thickens and comes to a boil. Stir in spinach, remove from heat. Let stand for 10 minutes. Puree and add half-and-half. Season to taste with salt and pepper. You can add a little nutmeg if you’d like or garnish with parmesan cheese.

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