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Soup! Cream of spinach-y happiness ladled into a bowl and cradled in the loving arms of your spoon.
Soup. Cream of lusciousness that teases the tongue and begs you to take another sip.
Soup. Creamy delight.
Soup.
I have no clue what I’m even saying anymore. It’s soup. Creamy, delicious, tantalizing, soup. And I ate all of it. I have no shame.
How, you ask, did I manage to protect my delicious soupiness for two days? Why, the way any smart mother does; I hid it behind the cauliflower in the refrigerator and told everyone it was my breast milk recipe experiment.
Forget that my youngest is 11 and my milk ducts are drier than British comedy. The entire notion of breast milk spinach soup was my win. Win!
(It works in your staffroom fridge, too. Try it. Even if you’re a dude.)
Thoughtful and ruminationous things about this recipe:
- This dish can be lowered slightly in carbs and calories if you use half and half instead of heavy cream.
- Want to use coconut or almond milk? You might just be able to do that and use cream cheese or another thickener to give the soup a thicker consistency.
- You can probably use fresh spinach. It’s really easy to use bagged, frozen, however.
- You can over-spinach this dish, so if you have an 18 ounce bag of spinach in the freezer, don’t use it all, even if you’re tempted, unless you’re making a larger batch of the dish and adding more of all of the ingredients.
- Want some protein in here? You could add cooked, cubed chicken or mushrooms for a protein mouthfeel.
- Vegetarian? You can use vegetable broth in place of the chicken.
- Making this in a crock pot? Still get those onions and garlic cooked in the butter on the stove and then combine ingredients in the crock pot on low for up to 4 hours.
Dreamy Creamy Spinach Soup
1/2 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 tsp dried basil
1 tsp pepper
1 tsp salt
1-10 ounce package frozen, chopped spinach
4 cups organic chicken broth (1 box)
1/2 cup heavy cream
1/3 cup Parmesan cheese
In large pan, melt butter over medium heat. Add onion and garlic. Cook until tender. Stir in next 5 ingredients. Gradually stir in broth and cream. Stirring constantly, bring to a boil and cook until thickened. Garnish with added Parmesan cheese, if desired. Refrigerate leftovers.
Makes 6 cups of soupy happiness.
Nutritional Information per 1 cup serving: Calories: 255.8, Carbohydrates: 4.3g, Fiber: 1.4g, Net Carbohydrates: 2.9g, Protein: 6.6g, Fat: 25.3g.
