Spinach cream soup - wt
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 2 | cups | Milk |
| 2 | cups | Water or stock |
| 1 | teaspoon | Salt |
| Pinch of cayenne | ||
| 1 | teaspoon | Grated onion |
| 2 | cups | Finely, chopped spinach |
| Squeeze of lemon juice | ||
| 2 | tablespoons | Grated cheese |
| Wafer thin ring of fried onion | ||
| Parsley | ||
Directions
Melt butter, add flour and cook for 2 - 3 minutes, don't let it brown. Stir in milk, stock, salt and cayenne. Continue stirring without boiling. Add grated onion, nutmeg and shredded spinach.
Simmer gently for 15 - 20 minutes. Add lemon juice.
Top each serving with grated cheese, garnish with fried onion and a sprig of parsley.
May be served hot or chilled.
From The Weekly Times New Pioneer Cookbook ~ From Mrs Clark, Narromine, New South Wales