Title: Creamed Spinach Soup - Robert Carrier
Categories: Soups & ste, Tried & tru
Yield: 6 Servings

2 pk Frozen spinach; 10-oz size
-OR 2 lb. fresh spinach
1/3 c Butter
1 1/4 c Half and half; or heavy
-cream
2 c Chicken stock
Lemon juice
Salt and pepper
1 Hard-boiled egg; finely
-chopped

If using fresh spinach, wash leaves in several changes of water, nipping
off any tough stems and discarding yellow leaves. Drain well in a colander,
pressing out excess water, and chop roughly.

Melt butter in a heavy saucepan; add spinach, either fresh or still frozen,
and simmer gently, stirring occasionally, for 8-10 minutes, or until the
spinach is soft.

Puree spinach in a processor or blender. Pour back into the rinsed out pan.

Stir in half and half and dilute to taste with chicken stock, using 1-1/2
cups for a very rich, thick soup, up to 2 cups for a lighter consistency.
Heat through over moderate heat, stirring.

Season to taste with a little lemon juice, salt and pepper, and serve hot.
Garnish each serving with a sprinkling of chopped hard-boiled egg.

Recipe by: Robert Carrier

Posted to MC-Recipe Digest V1 #999 by KSBAUM on Jan 9,
1998