Friday, January 8, 2010

Jenn's spinach soup

Courtesy of my friend Jenn, who doesn't use measurements in her cooking either.

1 bag frozen chopped leaf spinach
I bag sweet corn
lots of garlic, some onion, salt and pepper, mustard powder
chicken boullion
olive oil
Throw all of that into a pot with 4-6 cups water. Bring to a simmer. Take butter and flour, make a roux, add in half and half (1 quart) and make a white sauce. Add in grated parmesan or monterey jack, at least 3 cups of cheese or more. Once all melted, fold into spinach. Bring up to a simmer and then serve.

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