Spinach Soup with Gruyere and Bacon
Olive Oil to coat the pan
4 slices of bacon
2 packages of spinach (about 20 ounces worth)
2 cloves of garlic, minced
A half stick of butter
1/2 an onion, chopped
1/4 cup flour
4 Cups Whole milk
Sea Salt
Cayenne Pepper
Ground Black Pepper
Gruyere Cheese, Grated
1. Cook bacon. Break into pieces, set aside.
2. Heat olive oil over medium heat. Add spinach and garlic. Cook for 5 minutes, stirring. Add spinach to food processor and pour a 1/4 cup hot water into the cup. Pule until pureed.
3. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Stir in flour slowly. Cook for a few minuts then pour in milk. Continue stirring. Add salt, pepper, cayenne. Continue cooking stirring constantly for 5 minutes. Pour in spinach and continue cooking until thickened.
4. Serve in bowl with shredded Gruyere and chopped bacon.
4 Cups Whole milk
Sea Salt
Cayenne Pepper
Ground Black Pepper
Gruyere Cheese, Grated
1. Cook bacon. Break into pieces, set aside.
2. Heat olive oil over medium heat. Add spinach and garlic. Cook for 5 minutes, stirring. Add spinach to food processor and pour a 1/4 cup hot water into the cup. Pule until pureed.
3. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Stir in flour slowly. Cook for a few minuts then pour in milk. Continue stirring. Add salt, pepper, cayenne. Continue cooking stirring constantly for 5 minutes. Pour in spinach and continue cooking until thickened.
4. Serve in bowl with shredded Gruyere and chopped bacon.
1 comment:
I forgot an important ingredient: 1/4 cup flour.
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