- 2 Tablespoons Olive Oil
- 10 ounces, weight Spinach
- 2 cloves Garlic, Finely Minced
- 4 Tablespoons Butter
- ½ whole Medium Onion
- ¼ cups Flour
- 5 cups Whole Milk--I used skim, and it turned out great
- 2 teaspoons Kosher Salt
- ½ teaspoons Cayenne Pepper (Optional)--Do it.
- Freshly Ground Black Pepper
- 4 ounces, weight Gruyere Cheese, Grated (other Cheeses Are Fine)--I used sharp cheddar and it was delicious (where do you even buy gruyere?)
In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside.
In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened.
Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.
Seriously so good. Pioneer Woman recommends adding creme fresh, or chopped bacon, or shrimp. I think tomatoes would be delicious, and then it would look all cute and Christmas-y. I think it was a great base that you could basically add whatever you think would sound good and it would be delicious. Let me know if you try it!! I wanna know if it turns out for you too!
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