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