Spinach And Blue Cheese Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons butter
- 1cup finely chopped onions
- 6tablespoons flour
- 6cups chicken broth
- 2cups milk
- ¼pound blue cheese, crumbled
- ½pound fresh spinach
- ½cup heavy cream
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½pound fresh shrimp, shelled and deveined
Nutritional analysis per serving (8 servings)
303 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 17 grams protein; 835 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the butter in a kettle or saucepan and add the onions. Cook, stirring, about three minutes.
- Step 2
Sprinkle the mixture with the flour and stir. Add the chicken broth and bring to the boil. Add the milk and cook about five minutes.
- Step 3
Add the cheese and cook, stirring, until melted.
- Step 4
Meanwhile, pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. Coarsely chop the spinach and add it to the soup. Cook, stirring, about five minutes. Add the cream, salt and pepper and bring to the boil.
- Step 5
Meanwhile, cut the shrimp into small pieces. There should be about one cup. Add the shrimp to the soup and bring to the boil again. Serve.
Private Notes
Comments
Thanks, Betty, for highlighting the pantry-friendliness of this. Extremely delicious (with shortcuts and omissions) and a combo I never would've conceived but will recreate often! Here's the pro tip, courtesy of Mark Bittman: use cornmeal instead of flour = easy and more flavorful. Even with skim milk, it didn't need the cream (or the shrimp).
This tastes divine! Used double shrimp and 1.5 everything else, which made a ton which is good, because the leftovers are also divine. Used all 2% because calories, and Mark Bittman's tip of cornmeal thickener.
Truly fabulous. Halved recipe, used corn meal for flour, added a few mushrooms and some cilantro. No salt. No cream. Eating over dry French Bread. Will try a vegan version next time.
Thanks, Betty, for highlighting the pantry-friendliness of this. Extremely delicious (with shortcuts and omissions) and a combo I never would've conceived but will recreate often! Here's the pro tip, courtesy of Mark Bittman: use cornmeal instead of flour = easy and more flavorful. Even with skim milk, it didn't need the cream (or the shrimp).