SPINACH AND BLUE CHEESE SOUP

Spinach And Blue Cheese Soup image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield Eight or more servings

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1 cup finely chopped onions
6 tablespoons flour
6 cups chicken broth
2 cups milk
1/4 pound blue cheese, crumbled
1/2 pound fresh spinach
1/2 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/2 pound fresh shrimp, shelled and deveined

Steps:

Heat the butter in a kettle or saucepan and add the onions. Cook, stirring, about three minutes.
Sprinkle the mixture with the flour and stir. Add the chicken broth and bring to the boil. Add the milk and cook about five minutes.
Add the cheese and cook, stirring, until melted.
Meanwhile, pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. Coarsely chop the spinach and add it to the soup. Cook, stirring, about five minutes. Add the cream, salt and pepper and bring to the boil.
Meanwhile, cut the shrimp into small pieces. There should be about one cup. Add the shrimp to the soup and bring to the boil again. Serve.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 11 grams, Sodium 835 milligrams, Sugar 7 grams, TransFat 0 grams