4 tablespoons butter
1 yellow onion, finely chopped
5 cloves garlic, crushed
¼ cup flour
3 cups milk
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon nutmeg
½ pound sharp cheddar cheese shredded
3 chicken boullion cubes
2-4 medium potatoes, chopped
1 ½ pounds broccoli, coarsely chopped
1 pound spinach, washed
4 cups water
1 tablespoon lemon juice
salt and pepper to taste
Melt butter in saucepan; add onions and garlic. Saute about 5 minutes. Slowly add flour and cook on low heat for about 2 more minutes. Add milk and bring to a boil, stirring constantly until sauce thickens. Boil about 1 minute. Add thyme, rosemary, nutmeg, and cheese.
In a separate large pot, add potatoes, bullion, and water. Bring to a boil and cook until potatoes are tender. Add chopped broccoli and continue to simmer for another 5 or so minutes until broccoli is tender. Remove from heat and add spinach. Mix spinach in, cover for about 10 minutes until spinach is well steamed.
Blend potato mixture in a food processor or blender. Return to original pot and add cheese sauce and lemon juice. Heat through, but don’t boil. Salt and pepper to taste.
Jim and I love this soup! It is very tasty and filling, and even tastes better the next day. The kids are slowly coming around, since I make it probably once a month. Jim nicknamed it "Leprechaun Soup" since it is a delightful shade of green. :)
