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Andrew Miner
2016-12-10 14:45:48 -08:00
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<!DOCTYPE html><html><head><link href="../style.css" rel="stylesheet" type="text/css"></head><body class="recipe"><h1>Cream of Spinach Soup</h1><section class="ingredients"><div class="image"><img src="final.png"></div><div class="list"><table><tr><td>1½ cups</td><td>water</td></tr><tr><td>3 tsp</td><td>chicken bouillon</td></tr><tr><td>10 oz</td><td>spinach (frozen)</td></tr><tr><td>3 tbsp</td><td>butter (unsalted)</td></tr><tr><td>¼ cup</td><td>flour</td></tr><tr><td>2 cups</td><td>whole milk</td></tr><tr><td>1 cup</td><td>heavy cream</td></tr><tr><td>1</td><td>onion (small, yellow)</td></tr><tr><td>¼ cup</td><td>parmesan cheese (shredded)</td></tr><tr><td>1 tsp</td><td>salt</td></tr><tr><td>1 tsp</td><td>black pepper</td></tr><tr><td>3 cloves</td><td>garlic (diced)</td></tr></table></div></section><section class="directions"><table><tr><td>1</td><td>Cook water, bouillon, and spinach in a large saucepan until spinach is tender.</td><td>5 min</td></tr><tr><td>2</td><td>Melt butter in a large stock pot.</td><td>1 min</td></tr><tr><td>3</td><td>Cook onion and garlic until golden and translucent.</td><td>3 min</td></tr><tr><td>4</td><td>Stir in flour slowly, mixing throughly and cook until golden.</td><td>2 min</td></tr><tr><td>5</td><td>Gradually whisk in milk and cream and cook until thickened.</td><td>5 min</td></tr><tr><td>6</td><td>Add spinach to the stock pot and heat gently until consistently heated throughout.</td><td>5 min</td></tr></table></section></body></html>