CREAM OF SPINACH SOUP, WITH CROUTONS
1 Package Seabrook Creamed Spinach
2 cups milk
3 slices white bread
2 tablespoons butter
1 clove garlic, chopped
Heat Seabrook Creamed Spinach by boiling 12 minutes. Add milk and heat to simmering point. Trim crusts from bread and cut into cubes. Melt butter, add the garlic, and brown the bread cubes lightly. Float garlic croutons on each cup of soup as garnish. Serves 4.
Soup Creations: You can design your individual soup to add the best color, flavor and texture note to a meal by heating a Seabrook prepared vegetable with stock, milk, cream or wine – to your taste! For even more interest combine two or more Seabrook vegetables with the liquid of your selection.