Yield: 8 Servings
Measure | Ingredient |
---|---|
3 \N | Green onions -- finely |
\N \N | Chopped |
3 \N | 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 \N | Hard-boiled egg -- chopped |
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