Spicy cream of spinach soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| Grind of fresh black pepper | ||
| 3 | tablespoons | Grated onion |
| ½ | teaspoon | Freshly grated nutmeg; (most dried has no flavor) |
| 3 | cups | Chicken broth |
| ½ | teaspoon | Lemon juice |
Directions
I have been a member for two days now and it's time that I start posting.
I'm going to post some recipes from my favorite cookbook. I purchased my first copy in 1957, as a newly wed. My first copy fell apart but I was lucky enough to buy another copy. It's called Ann MacGregor Cookbook for Frozen Food. Ann MacGregor was the name of Amana's cooking staff. Amana has forgotten the book's existance. I sometimes feel that only I remember. It's a great cookbook. I continue to cook from it after 40 years and find it just as fresh and good as the day I first opened it. Unfortunately some of the ingredients no longer exist like frozen shrimp soup that made a delicious souffle. Here's a cream soup with narry a drop of cream in the bechamel.
There's an easy trick to grating a nutmeg. Use a serrated blade knife and scrape the nut. Works well and doesn't skin knuckles.
Defrost frozen spinach. Cook without draining. Set aside.
In a separate sauce pan, melt the butter. Stir in the flour and seasonings.
Slowly, add the milk, stirring constantly until thickened. Stir in the spinach and its liquid. Add the lemon juice and serve.
Posted to recipelu-digest Volume 01 Number 509 by "Eeyore" <efalt@...> on Jan 13, 1998