2 large bags frozen chopped spinach*, thawed and drained
1 medium onion, chopped
2 cloves garlic, minced
2 cloves garlic, minced
6 c. water
6 tsp. chicken bouillon
1 large can evaporated milk
6 tbsp. flour
1/2 c. water
1 tbsp. parsley
grated cheddar cheese
Place spinach, onion, water and bouillon in soup pot. Bring to a boil. Reduce heat and boil until onion is fully cooked (about 15 minutes). Remove from heat. Add the evaporated milk. In a small bowl add 1/2 cup water and flour. Stir until smooth paste forms, it should be the consistency of pancake batter if not add more flour or water whatever is needed. Place soup pot on medium heat, slowly stir in flour mixture. Bring to a boil stirring continually. Once the soup has been brought back up to a boil, remove from heat and add parsley. Serve in soup bowls and garnish the cheese. Serve with crusty bread.
*Instead of frozen spinach I used fresh spinach. I used probably 2 big bunches of fresh spinach. If you want to use fresh spinach do this BEFORE the previous directions.
Wash, de-stem and cop spinach and add to pot, the loose spinach should fill the pot, DO NOT pack down. Steam the spinach until it is cooked through, it will reduce in size dramatically! When spinach is cooked down follow the soup directions above. Super YUMMY!
I would be interested making the soup this way to see how it changes the outcome:
In a saucepan heat 1 tablespoon of olive oil or butter; saute onion until translucent, add in garlic and cook until fragrant. Add in either the water flour mixture or make a roux with butter and flour added to the onions and garlic. Stir until bubbly and thick. Slowly add enough chicken broth to make desired amount of soup (about 4-6 cups). Add in spinach and bring to a boil. Let boil gently until heated through and add evaporated milk. Turn heat down and let simmer until heated through. Serve in bowls garnished with parsley and cheese. Serve with crusty bread.
I got this recipe from the Farmer's Market when we lived in Alamosa, CO. It was good when I sampled it there but I love the version I make better - I use fresh spinach instead of frozen!
I would be interested making the soup this way to see how it changes the outcome:
In a saucepan heat 1 tablespoon of olive oil or butter; saute onion until translucent, add in garlic and cook until fragrant. Add in either the water flour mixture or make a roux with butter and flour added to the onions and garlic. Stir until bubbly and thick. Slowly add enough chicken broth to make desired amount of soup (about 4-6 cups). Add in spinach and bring to a boil. Let boil gently until heated through and add evaporated milk. Turn heat down and let simmer until heated through. Serve in bowls garnished with parsley and cheese. Serve with crusty bread.
I got this recipe from the Farmer's Market when we lived in Alamosa, CO. It was good when I sampled it there but I love the version I make better - I use fresh spinach instead of frozen!
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