Herbed spinach soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Green onions -- finely | |
| Chopped | ||
| 3 | Sprigs parsley | |
| ¼ | small | Head lettuce -- sliced |
| 1 | bunch | Fresh spinach |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Tarragon |
| 41 | ounces | Cans beef consomme |
| ½ | cup | Light cream |
| 1 | Hard-boiled egg -- chopped | |
Directions
In slow-cooking pot, combine onions, parsley, lettuce, spinach, butter, salt, pepper, tarragon, and consomme. Cover and cook on low 4 to 6 hours.
Pour into blender (part of the mixture at a time). Blend until vegetables are finely chopped. Turn slow-cooking pot on high. Pour blended mixture into pot. Stir in cream. Cook on high 20 to 30 minutes. Serve hot, with garnish of chopped hard-cooked egg.
Recipe By :
File