Healthy Spinach Soup
|Fresh spinach/1 package frozen spinach||1 1⁄4 Cup (20 tbs) (About 4 To 5 Handfuls)|
|Onion||1 , finely chopped|
|Flour||1 1⁄2 Tablespoon|
|Vegetable broth/Water / chicken cube||4 Cup (64 tbs)|
|Parsley sprigs/1 tablespoon dried parsley||4|
|Lemon||2 , squeezed|
|Powdered mace||1⁄2 Teaspoon|
|Cream||1⁄2 Cup (8 tbs)|
|Hard boiled eggs||2 , sliced|
Wash spinach thoroughly, if using fresh spinach; drain.
Shake off excess water.
Melt butter; cook onion and spinach gently until spinach has softened and become limp without browning.
If using frozen spinach, let block thaw completely.
Sprinkle in flour; blend smoothly.
Add stock; bring to boil, stirring constantly.
Add parsley, bay leaf, and seasoning; reduce heat.
Simmer 10 to 12 minutes.
Do not overcook; this spoils green color and fresh flavor.
Put through fine food mill, or blend until smooth in electric blender or food processor.
Reheat; add lemon juice.
Adjust seasoning; add mace.
Stir in cream just before serving.
Garnish with hard-boiled egg slices in each cup; sprinkle with paprika or croutons.