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Ingredientes
- 1 stk butter
- 1 med to large diced onion
- 4 x to six medium to large clv garlic
- 1 x quarter lb. flour
- Â Â Five c. water
- Â Â Ten to twelve ounces minced fresh spinach, liquid removed well (Can use fresh or possibly frzn)
- 2 c. heavy cream
- 1 x salt and pepper to taste
Direcciones
- Heat butter in soup pot. Saute/fry diced onions in butter till translucent/soft. Place garlic cloves, sprinkled with a bit of extra virgin olive oil, in a shallow pan, cover with aluminum foil and roast at 350 degrees for about 12 to 15 min. Garlic should turn golden brown and very soft to the touch.
- Meanwhile, clean and remove stems from fresh spinach, steam for two to three min and shock in cool water. Drain well.
- Add in flour to butter and onions to make a roux, cooking three to four min on low to medium heat. Add in water, stirring to incorporate.
- Simmer for about 10 to 12 min.
- Remove garlic from oven and run through a food processor or possibly chop by hand. Garlic should form a smooth paste.
- Add in spinach and roasted garlic to soup, as well as cream, salt and pepper.
- Garnish with gorgonzola or possibly blue cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 6 servings | |
| Calories 576 | |
| Calories from Fat 271 | 47% |
| Total Fat 30.89g | 39% |
| Saturated Fat 19.02g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 133mg | 6% |
| Potassium 124mg | 4% |
| Total Carbs 64.72g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.28g | 0% |
| Protein 9.59g | 15% |
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