Greens: Spinach Bisque
Source of Recipe
TOH Soups, Salads & Sandwiches, 1998, vol. 3
List of Ingredients
5 packages frozen chopped spinach, thawed well drained (10 oz size packages)
3 cups half and half
24 ounces cream cheese, cubed
14 1/2 ounces chicken broth
1 cup shredded cheddar cheese
3/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper Recipe
In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot. Yield: 14 servings (3 1/2 quarts).
|
|
member logon
