Cheesy Cream of Spinach Soup
3 Tbls. butter
1 Tbls. oil
1 small onion, minced
2 10-ounce packages frozen chopped spinach, thawed
2 Tbls. all-purpose flour
1 14½-ounce can chicken broth
2 cups half and half
½ tsp. freshly ground white pepper
¼ tsp. Bavarian Inn All-Purpose Seasoning
freshly grated nutmeg
½ lb. bacon, chopped and crisply cooked
1 cup grated or shredded cheddar cheese
Melt butter with oil in large saucepan over medium heat. Add onion and cook till transparent, about 5 minutes. Press spinach in large strainer, reserving liquid.
Add spinach to onion and mix well. Sprinkle with flour and cook for 3 minutes, stirring frequently. Blend in broth and reserved spinach liquid; bring to a simmer. Cook for 10 minutes. Stir in half and half, pepper, seasoning and nutmeg; simmer gently for 5 minutes. Add bacon and cheese. Ladle soup into bowls and serve hot.
Yield 6 servings
