4 T. Butter

2 cloves Garlic, minced

4 T. Flour

1/2 C. packed Basil, chopped

1/4 C. packed Flat Leaf Parsley, chopped

1/4 C. packed Chives, chopped

2 T. Mint, chopped

3 C. Chicken Stock

1 1/2 C. Cream or Half and Half

Salt and Pepper

 

Rinse spinach; do not dry.  Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted.  Turn with tongs or a couple of wooden spoons to ensure it wilts evenly.  Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning.  Add flour and cook another 2 minutes while whisking.  Do not brown.  Add fresh herbs and chicken stock.  Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan.  Add cream and heat through without boiling.  Season with salt and pepper to taste.

 

 

Yield:

Calories:

Fat:

Fiber: