Cream of Spinach Soup
Serves 4
1 tablespoon vegan butter
½ medium onion, minced
2 tablespoons unbleached all-purpose flour
2 cups unsweetened plain vegan milk
2 cups vegetable broth
1 pound baby spinach
4 tablespoons vegan cream cheese
Salt and freshly ground black pepper
Freshly ground nutmeg (optional)
1. Melt the butter in a pot over medium-high heat. Add the onion and cook, stirring, until the onion is soft, about 5 minutes.
2. Sprinkle the flour over the onion and, using a whisk, mix the flour into the onion and butter. Cook until the flour smells nutty, about 2 minutes.
3. Add the milk and stock to the onion mixture, whisking to avoid lumps. Bring the soup to a simmer and cook for 10 minutes.
4. Add the spinach to the soup, making sure it is submerged in the hot liquid so that it will wilt. Continue to simmer until the spinach is tender, about 5 minutes.
5. Add the cream cheese to the soup. Blend the soup until smooth with an immersion blender (or, alternatively, transfer the soup in batches to a blender and process on low). Season well with salt, black pepper, and nutmeg.
© 2011 Copyright Zsu Dever. All rights reserved.