SOUP - Creamy Spinach Soup

By Aemelia

Ingredients

• 2 T. Olive Oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 hot peppers, chopped
• 2 cloves garlic, chopped
• 2 large potatoes, peeled and chopped
• 4 C. Chicken or Vegetable Stock
• 1 10 oz. box frozen, chopped spinach, thawed
• 1/4 C. chopped flat leaf parsely
• 1/2 T. fresh chopped thyme
• salt and fresh ground pepper to taste
• 1/2 C. cream

Details

Adapted from pinchmysalt.com

Preparation

Step 1

1. Saute onion, carrots and pepper in olive oil until just starting to brown.
2. Add garlic and cook, stirring, for one minute.
3. Add broth and potatoes, bring to a boil. Turn heat down then cover and simmer for about 20 minutes or until potatoes are tender.
4. Add spinach, parsley and thyme; cook for another five minutes.
5. Puree in blender or food processor (in batches if necessary) or put through a food mill.
6. Return to pot. Add salt and pepper to taste then stir in cream and cook, stirring, over low heat until heated through.