Creamy Herbed Spinach Soup

5 cups

2 T olive oil
1 small onion, chopped
2 clovers garlic, minced
2 cups chicken broth
1 12 oz package fresh baby spinach, washed
2 T chopped fresh basil, fresh parsley (EACH)
1 cup heavy cream
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper

Garnish croutons, shredded Parmesan cheese

In Dutch oven over medium-high heat, heat olive oil. 

Saute' onion until tender; add garlic and saute' 1-2 minutes

Add chicken broth and spinach

Bring to boil, reduce heat, cover and simmer 10 minutes, stirring occasionally

Add basil and parsley; puree with emersion blender or process in batches in container of blender

Return to heat and add cream and sour cream; simmer 1 minutes

Add parmesan cheese, salt and pepper, stirring until cheese melts.

Garnish w/ croutons and shredded parmesan cheese.



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