Ingredients
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2 cups half-and-half
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1 cup milk
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1 1/2 teaspoons chicken base
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1/2 teaspoon Tabasco sauce
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1/2 teaspoon ground nutmeg, plus more for garnish
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1/4 teaspoon granulated garlic
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1/8 teaspoon celery salt
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
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salt and white pepper, to taste
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cooked crumbled bacon (to garnish)
Instructions
- Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
- Remove from heat, but keep warm.
- In a separate medium saucepan, heat butter over medium heat.
- Whisk in flour.
- Cook for 2-3 minutes, stirring often.
- Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
- Simmer for 5 minutes, stirring constantly, until very thick.
- Stir in spinach and simmer for 5 minutes.
- Season with salt and ground white pepper if desired.
- Garnish with bacon and additional nutmeg, if desired.