Cream o' Spinach Soup - St. Patrick's Day Dinner

When you have the last name Murphy,
March is a time of luck and leprechauns, celebrations and of course, clovers.
Everything seems more glorious and green, not only in our surroundings but in what we eat.
I am kicking off the season with a special pot at the end of the rainbow...
Cream O'Spinach Soup.

It's creamy, delicious and the perfect addition to your spring menu.

This version is not only fresh and vibrant but it's also lactose free!

We all know the leprechauns are tolerant of many things, 

but sometimes lactose is not one of them.

The addition of Clover Sonoma Lactose Free Milk, 

makes it so rich and smooth,  you get all the flavor you love without the lactose.

Clover Sonoma Lactose Free Milk is the first and only Non-GMO Project Verified lactose free milk on the market. It is backed by the Clover Promise of Excellence, which guarantees delicious and nutritious dairy that is rBST-free, non-GMO and American Humane Certified. 

Lactose intolerance is caused by the body's inability to produce enough of the lactase enzyme to fully break down lactose, a natural sugar in milk.  McGill University recently published a study that examined plant based dairy alternatives and found cow's milk is the most nutritious option.  

People who might have chosen plant-based "milk" alternatives due to lactose intolerance,

may want to choose lactose free milk for a more balanced nutrition profile.

I have a big batch ready, and once it is topped with a 4 leaf spinach clover, 

all the Irish eyes will be smiling.

I hope your day is full of clovers!

Cream O'Spinach Soup

1 quart chicken or vegetable stock
4 tablespoons butter
1 large white onion, chopped
2 shallots, chopped
3-4 cloves of garlic, chopped
1/4 cup all purpose flour
24 ounces baby spinach (or 4, pre-washed 6 ounce bags)
1 teaspoon fresh squeezed lemon juice
1/2 cup Clover Lactose Free Milk (I used 1% but any of them work wonderfully)
1/4 teaspoon ground nutmeg
salt and pepper to taste

In a large stock pot, melt butter over medium low heat.  Add onion, shallots and garlic and sauté until tender, about 5 minutes.  Slowly whisk in flour and make sure fully incorporated before whisking in stock.  Add spinach and gently stir until wilted, then simmer on medium low about 10 minutes.  Add lemon, nutmeg, salt and pepper and stir to combine.  Using an immersion blender (or transfer carefully to a blender) puree until smooth, then return to stock pot over low heat.  Stir in Clover Sonoma Lactose Free milk and heat until warmed.  Taste to see if more salt and pepper are necessary and serve.


Thank you to Clover Sonoma for sponsoring this post.  You can find out more about all of their amazing products here.