This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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-
2 tablespoons olive oil
-
1 small onion chopped
-
2 cloves garlic minced
-
2 cups chicken broth
-
1 (12-ounce) package fresh baby spinach stems removed
-
2 tablespoons fresh basil chopped
-
2 tablespoons fresh parsley chopped
-
1 cup heavy whipping cream
-
1/2 cup sour cream
-
1/3 cup Parmesan cheese grated
-
1/2 tsp salt
-
1/2 tsp ground black pepper
Garnish:
-
croutons, shredded Parmesan cheese
Recipe Method
1. In a
large Dutch oven over medium-high heat, heat
olive oil. Add
onion, and cook until tender; add
garlic, and cook for 1 to 2 minutes. Add
chicken broth and
spinach.
2. Bring to a boil; reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Add basil and parsley; puree with an emersion blender or process in batches in the container of a blender.
3. Return to heat; add cream and sour cream; simmer for 1 minute. Add Parmesan cheese, salt, and pepper, stirring until cheese melts. Garnish with croutons and shredded Parmesan cheese, if desired.
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