Title: Cream of Spinach Soup
Categories: None
Yield: 1 Servings

1 md Onion; sliced
2 tb Butter
3 c Chicken or veal stock; or 3
-bouillon cubes in 3 cups
-hot water
3/4 ts Salt
Pepper
1 1/2 ts Flour
3 tb Cold water
2 c Drained cooked spinach; (2
-pounds raw)
1 c Cream or evaporated milk
Croutons

Saute' onion slowly in butter until soft. Add stock, seasonings and flour
blended to a smooth paste with the cold water. Cook over direct heat,
stirring constantly until mixture boils. Add spinach which has been finely
chopped or rubbed through a sieve and cream. Reheat to scalding and serve
piping hot with Croutons or crisp crackers. 5 servings

Posted to recipelu-digest Volume 01 Number 377 by ncanty@juno.com (Nadia I
Canty) on Dec 17, 1997