Cream Of Spinach Soup

Ingredients

• 2 pounds spinach
• ¼ cup water
• 2 tablespoons butter
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 2 cups milk
• Hide ingredients for 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth 1 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth (opens in new tab) 2 cups Poultry Stock, Vegetable Stock, or Chicken Broth
  • 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet
  • 1 unpeeled onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • (1 teaspoon dried fenugreek leaves)
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Combine in a stockpot: 4 to 5 ½ pounds poultry parts, preferably backs, necks, wings, and feet; 1 unpeeled onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery rib, coarsely chopped; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; (1 teaspoon dried fenugreek leaves); ¼ teaspoon white or black peppercorns; (2 whole cloves)
  2. Add: Cold water to cover
  3. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 4 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• ¾ to 1 cup heavy cream or half-and-half, to taste
• 1 teaspoon salt, or to taste
• ¼ teaspoon black pepper
• (¼ teaspoon freshly grated or ground nutmeg)