Cream of spinach soup:::gwhp32a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Spinach;bunches/chopped | |
| 5 | cups | Chicken broth |
| 3 | tablespoons | Rice |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Curry powder;or to taste |
| ½ | cup | Cream |
| 2 | tablespoons | Butter |
| Salt and pepper to taste | ||
Directions
VELOUTE D'EPINARDS AU CURRY In a soup pot, melt the butter and saute spinach until wilted. Add the chicken broth, rice, salt, pepper, and curry powder, and simmer 45 min- utes, uncouered. Pass the soup through a food mill and reheat. Add the cream and lemon juice. Do not allow the soup to boil after addinq the cream. To serve, you may sprinkle the soup with croutons, previously sauteed in butter From the recipes of Yvonne Boulleray Barb Day