November 16, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Budget-Friendly, Quick Meals, Entertaining, Sunday Dinner, Stove Top, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"Creamed spinach as made by my grandmother makes for one of my favorite childhood memories, imagine my surprise to find a similar recipe in the French section of one of my favorite Community Cookbooks printed back in 1974. My grandma always added minced garlic and a touch of sugar which I still do to this day. I often go one step further, give a quick puree with my Immersion Hand Blender add extra milk making for a wonderful Cream Of Spinach Soup my family and I love. For soup with the extra milk I usually use 3 tablespoons of each of shortening/butter and flour when making the roux."
Wash spinach removing hard stems, place in large cooking pot cook covered with a small amount of water until limp.
Drain well, chop very fine place back into cooking pot and set aside.
In skillet on low heat make roux, melt butter or shortening blend in flour, turn heat up to medium stirring constantly, to avoid burning add in in the minced garlic just before the roux is a rich golden brown.
Remove from heat add seasonings, add in the milk whisking to make for a smooth sauce.
Add to the pot of spinach and heat through.
NOTE, this works well but I prefer the method we have used over the years, we add the milk to the pot of chopped spinach adding in the seasonings, make the roux and stir into the pot of spinach stirring to blend well; for soup we add extra milk.
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