Cream of spinach soup is a breeze thanks to our convenient Spinach Flakes, which are dehydrated and preserved at peak, then rehydrated in this luxuriously creamy dish. Notes of nutmeg and a touch of cayenne give this soup an enjoyably intriguing flavor.
Prep time: 5 min
Cook time: 25 min
Total time: 30 min

Ingredients
Serves 4
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3 Tablespoons Unsalted Butter
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1 Medium Onion, minced
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2 Cloves Garlic, minced
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1/3 Cup All-Purpose Flour
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1 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1/8 Teaspoon Ground Nutmeg
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1/8 Teaspoon Ground Cayenne Pepper
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4 3/4 Cups Whole Milk
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1 Cup Spinach Flakes
Directions
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Melt butter in large sauté pan over medium heat. Add onions and garlic and sauté, stirring often, until tender and translucent, about 7 minutes.
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Whisk in flour, salt, pepper, nutmeg and cayenne to combine. Slowly add milk, whisking constantly until blended and no lumps remain.
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Add Spinach Flakes, stir to combine and reduce heat to low. Bring to a simmer and continue cooking, stirring regularly, for 10 to 15 minutes.
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Remove from heat. Taste and adjust seasonings, if needed.
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Purée soup using immersion blender or transfer to regular blender to purée, working in batches. Serve hot.