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Spinach Soup

Ingredients
  Butter 1⁄2 Ounce
  Onion 1 Large, peeled and chopped
  Flour 1 Tablespoon
  Chicken stock 3⁄4 Pint
  Spinach 1 1⁄2 Pound, stalks removed
  Grated nutmeg 1⁄4 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 1⁄4 Pint (for finish)
  Hard boiled egg 1 , sieved (for finish)
Directions

GETTING READY
1) In a saucepan, melt buttes and sauté onions for 5 minutes.
2) Add the flour and cook for 2 minutes, stirring constantly.
3) Stir the stock in onion mixture.
4) Put in spinach, nutmeg and seasoning to taste, increase the heat to boil.
5) Put the lid and simmer for 25 minutes.

MAKING
6) Remove from heat and allow to cool slightly.
7) In an electric blender, place the onion mixture and process to smooth paste.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup in a plastic container.
9) Seal, label, and freeze the container.

SERVING
10) Return to heat and blend in the cream and heat thoroughly without boiling.
11) Serve hot, garnished with egg.
12) If using frozen soup, in a saucepan, place the soup and reheat gently on top of stove, add cream, stirring occasionally.
13) Serve as mentioned in step 11.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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