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Creamy Spinach Soup




Source of Recipe


Mark R Vogel

2 and a half ounces of Israeli couscous, (or the pasta of your choice)
1 small to medium onion, chopped
1 hot pepper, chopped, (optional)
Salt and pepper to taste
Olive oil as needed
1-2 cloves of garlic, chopped
1 pint chicken broth
1 pound baby spinach
4 oz. heavy cream

Boil the pasta separately from the soup. While the pasta is cooking sweat the onion and hot pepper with salt and pepper in the olive oil. Do not brown the vegetables; merely soften them. Add the chicken broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the cream, simmer for a few minutes and add additional salt and pepper if need be. Add the pasta and serve.