0 recipes from contoocook and beyond


2 8-oz. packages cream cheese
l 8-oz. bag spinach, cleaned and steamed, chopped
2 tbsps. Basil
l/2 lb. sliced ham, chopped
l batch roux (See “Cream Soups”)
3 cups milk
3 cups rich chicken stock
Method:Prepare roux and begin to thicken milk and stock. As soup
heats, add cream cheese and ham in small amounts. Add basil and
continue to heat.
The cream cheese acts as a thickener in this soup, so you may need
to add more milk and chicken stock than the recipe calls for. It
really depends on how thick you want your finished product to be.
Yield: 8-l0 cups

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter