Spinach soup (junior league of richmond)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen chopped spinach |
| 1½ | cup | Onions, chopped |
| ½ | cup | Butter |
| 6 | tablespoons | Flour |
| 6 | cups | Chicken stock |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Parsley flakes |
| ¼ | teaspoon | White pepper |
| ½ | cup | Sour cream |
Directions
Thaw and drain spinach. Saute onions in butter until transparent. Add flour and mix well. Slowly add chicken stock to flour mixture. Add drained spinach and seasonings. Simmer ½ hour. Slowly blend in sour cream a little at time. Cook 5 minutes. Garnish with fresh parsley.
Great for freezing.
>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990 MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: Virginia Seasons (Jr. League of Richmond) Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@...> on Jun 22, 1997