Quick Cream Of Spinach Soup
|White stock||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
1 Wash the spinach well; peel and finely chop the onion. Put the spinach in a large pan with about 2 tablespoons water and cook until tender for about 5 minutes. Drain well and rub through a strainer or work through a food mill; set aside.
2 Heat the butter in a saucepan; put in the onion and cook until soft and transparent. Stir in the flour and blend. Pour in the white stock and milk, a little at a time, stirring continuously until smooth.
3 Stir in the spinach puree, season to taste, cook gently for a few minutes until hot, then serve immediately.