Mmm… I love spinach.  One of my favorite dishes in the world is Spinach Artichoke Dip.  This is no dip, this is a soup.  That makes it healthier, right?  However, it is not far off from a spinach dip, as it incorporates some of the best parts: spinach and cheese.  This was a perfect lunch soup with a nice salad served along side of it.  The Husband is not crazy about spinach, so was similarly not crazy about this soup.  I would make this soup again, especially if I were going to a spinach-lovers convention.

I leave on my cross-country journey tomorrow so the next recipe you will get from me is after I have settled into my kitchen in East TN.  Wish me luck!

Cheesy Spinach Soup

Ingredients

• 2 10-oz packages of frozen spinach
• 2 Tbs butter
• 1/2 of a small onion, finely chopped
• 2 cloves of garlic, minced
• 3 Tbs flour
• 1 aseptic box of vegetable broth
• 2 cups of milk
• 1 cup light cream
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese, plus extra for sprinkling

The Steps

1. Cook the spinach according to the directions on the package.  Drain the spinach well and then transfer the spinach into a food processor.  Process until the spinach is pureed.
2. In a large saucepan over medium heat, melt the butter and then saute the onions and garlic until the onions are tender, but not browned.  Stir in the flour.  Add the vegetable broth and spinach.  Cook the mixture, stirring occasionally, until it comes to a boil.
3. Stir in the milk,  light cream, nutmeg and salt.  Stir in the cheeses and continue to cook until the cheese melts and the soup is heated through.  Do not bring to a boil.  Serve the soup and garnish with the remaining grated parmesan.