Click on a category to see more recipes in this category
Ingredients
1/2 Pound bacon
1/2 Medium onion, diced
1/2 Garlic clove, minced
1 1/2 Pounds fresh spinach, rinsed & chopped
3 Cups chicken stock
1 Cup heavy cream
1/4 Cup flour
2 Tablespoons butter, melted
Salt & pepper to taste
Instructions
In a medium skillet over medium-high heat, saut� bacon until browned; crumble bacon and set aside. Saut� the onion, garlic and spinach in bacon drippings about 6 to 8 minutes until spinach wilts. Add saut�ed bacon back to the spinach mixture and keep warm over low heat. In a large stockpot over medium-high heat, bring chicken stock and heavy cream to a rolling boil. In a small bowl, stir together flour and melted butter to form a roux. Stir roux into the stock and mix well. Add spinach mixture to stock; stirring well; season to taste with salt and pepper.