Creamed spinach soup - robert carrier

Yield: 6 Servings

Measure Ingredient
2 packs Frozen spinach; 10-oz size OR 2 lb. fresh spinach
⅓ cup Butter
1¼ cup Half and half; or heavy cream
2 cups Chicken stock
\N \N Lemon juice
\N \N Salt and pepper
1 \N Hard-boiled egg; finely chopped

If using fresh spinach, wash leaves in several changes of water, nipping off any tough stems and discarding yellow leaves. Drain well in a colander, pressing out excess water, and chop roughly.

Melt butter in a heavy saucepan; add spinach, either fresh or still frozen, and simmer gently, stirring occasionally, for 8-10 minutes, or until the spinach is soft.

Puree spinach in a processor or blender. Pour back into the rinsed out pan.

Stir in half and half and dilute to taste with chicken stock, using 1-½ cups for a very rich, thick soup, up to 2 cups for a lighter consistency.

Heat through over moderate heat, stirring.

Season to taste with a little lemon juice, salt and pepper, and serve hot.

Garnish each serving with a sprinkling of chopped hard-boiled egg.

Recipe by: Robert Carrier

Posted to MC-Recipe Digest V1 #999 by KSBAUM <KSBAUM@...> on Jan 9, 1998

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