Recipe: Cream of Spinach Soup

When my kids were little, we had a common Sunday ritual. I would bake fresh bread in the morning, and for lunch, we would have bread and homemade soup. One of their favorites was Cream of Spinach Soup. It was really easy to make and didn’t take long, either.

So today, on my Facebook page, my sweet daughter sent me a wall-2-wall request for the recipe. How could I say ‘no?’ Besides, I promised to post two recipes this month because I didn’t post any in February.

This is a Land O'Lakes recipe. It appeared in the magazine that we published for the members of the cooperative. The recipe calls for using canned corn. I’m sure you could easily use an equal quantity of fresh corn. But when I make it (which I haven’t done for years), I used frozen corn from my parents’ garden.

So here it is, by special request from Tovah, with love to her and her brother:

Cream of Spinach Soup

6 tbsp. butter
¼ c. chopped onion
¼ c. chopped celery
1/3 c. flour
7 oz. can of whole kernel corn, drained (or fresh corn cut off the cob, or frozen corn)
10 oz. package of frozen, chopped spinach, thawed and drained
4½ c. milk
1 tbsp. instant chicken-flavor bouillon
1 tsp. prepared mustard
Fresh ground pepper

In a 3-qt. saucepan, melt the butter over medium heat. Add onion and celery; sauté until crisply tender (3-4 minutes). Reduce heat. Stir in flour; mix well to form a roux. Add remaining ingredients. Mix well, then cook over low heat, stirring occasionally, for 20-25 minutes or until thickened and hot.

Yields 6 1-cup servings.