Name: Spinach Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 cups (360 g) carrots, sliced into rounds; 2 cups (340 g) potatoes, peeled and cubed; 5 cups (1.25 litres) chicken broth; 4 cups (120 g) fresh spinach, chopped; 1 cup (150 g) corn kernels, fresh or frozen; 2 tbsp butter; 3 tbsp (30 g) unbleached all-purpose flour; 1 1/2 cups (375 ml) milk; 1/2 cup (125 ml) 15% cooking cream; 18 slices baguette or ficelle; 3/4 cup (175 g) firm cheese, grated

Note from Ricardo

This is a recipe from the contest “Enjoy reinventing ... with butter, cream, milk and local cheese.” Recipe from Helen Carrier in Montreal.

If you prefer a creamier soup, purée the soup in a blender after adding the bechamel.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Spinach Soup

Categories

Ingredients

Soup

Bechamel

Croutons

Preparation

Soup

Bechamel

Croutons

Note from Ricardo

Personal Note