It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CREAM OF SPINACH SOUP from Karen’s Kitchen!!

I haven’t made this soup in forever! I wish I’d uncovered it when it was cold here in South Carolina. It was 89 degrees yesterday! Not soup weather. However, I know many of you are still enveloped in cold and ice and snow, so you might find this recipe is just what you’re looking for. It’s delicious and doesn’t have to cook forever. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 780 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CREAM OF SPINACH SOUP
(Recipe From Karen’s Kitchen)
[Makes 8 Servings]

1 pkg. frozen chopped spinach
1/4 cup chopped onion
1/3 cup sliced celery
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 bay leaf
2 cans condensed chicken broth
2 T. butter
2 T. flour
1-1/2 cup Half & Half
1/2 cup heavy cream, whipped

In a 3-quart saucepan, combine spinach, onion, celery, salt, pepper, nutmeg, and bay leaf. Add water to the chicken broth to make 3 cups. Add to the spinach mixture. Bring to a boil. Reduce the heat and simmer, covered, until the spinach is defrosted and tender, about 5 minutes. Drain, reserving the broth.

Puree the vegetables in a blender with half of the reserved broth.

In a large saucepan, melt the butter. Remove from heat. Add the flour, stirring until smooth. Gradually add the remaining reserved broth, stirring until the mixture boils.

Add the pureed vegetables and Half & Half. Continue stirring until the soup is hot, about five minutes.

Top each serving with a spoonful of whipped cream.

Happy Eating!