Spinach soup #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Chopped | |
| 2 | tablespoons | Butter |
| 2 | packs | (10-oz) frozen spinach |
| 6 | tablespoons | Butter |
| 6 | tablespoons | Flour |
| 2 | cups | Milk |
| 3 | cups | Chicken broth (up to) |
| 1 | teaspoon | Salt |
| Freshly ground pepper to taste | ||
| 1 | teaspoon | Curry powder |
| 3 | drops | Tabasco (optional); more or less |
| Lemon slices | ||
| Parmesan cheese | ||
Directions
Saut‚ onion in butter until clear. Follow directions for cooking spinach on package, but just cook it long enough to separate. Drain the spinach well, squeezing out all excess liquid. Make a white sauce using the butter, flour and milk. The white sauce will be thick. Put half of the spinach, broth and onions in a blender and blend. Repeat with the remaining spinach, broth and onions. Combine spinach mixture and white sauce. Add salt, pepper, curry and Tabasco. Heat. Top each serving with a slice of lemon and Parmesan cheese. Yield: 6 to 8 servings.
LINDA S. MEHLBURGER
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .