Carlas Creamed Spinach No Cream Of Soup Recipes

Steps:

• Remove the green leaves from the cauliflower, remove the stem and chop the florets coarsly.
• Wash the spinach well, dry in a towel or salad spinner and chop coarsely.
• In a stock pot, heat the oil over medium heat and add the garlic, cook for just 30 seconds.
• Add the cauliflower, broth and salt; bring to a boil. Reduce heat and simmer for 15 minutes. Add the spinach and cook another 5 minutes, until the spinach is wilted and the cauliflower tender. Mix in the mustard and thyme.
• Using a hand-held immersion blender, puree the soup in the pot until smooth.
• Add pepper and additional salt to taste.

Steps:

• Blanch half a pound of spinach in salted, boiling water.
• Immediately, "shock" the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water.
• Puree in a blender. Set aside.
• In a large skillet over medium heat, sweat the shallots and garlic until translucent.
• Add the rest of the spinach leaves. Toss and saute until wilted.
• Fold in the spinach puree.
• Season with salt and pepper, transfer to a serving bowl and serve immediately.

Steps:

• Melt butter in large skillet or saucepan.
• Stir in onion and cook until softened.
• Stir in flour until smooth.
• Slowly stir in milk.
• Stir in remaining ingredients, and simmer until mixture begins to thicken.
• Pour into baking dish. Bake at 350 F for 30 minutes.
• Note: If you don't want to bake this then just continue to simmer on the stove until it reaches your desired consistancy.