Easy cream of spinach soup


(Serves 4-6)


  1. Wash spinach carefully, and discard any thick stalks.
  2. Melt butter over medium heat.
  3. Add onion and celery and sautae until onion is translucent (about 3 minutes.)
  4. Stir in flour, add salt and pepper, and cook for 2 minutes.
  5. Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently.
  6. Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes.
  7. Using a food processor with steel blades, or a blender, puraee the mixture in batches until it is smooth with dark green flecks.
  8. Return to a medium heat, taste and correct seasoning.
  9. Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.


Difficulty: easy.
Time: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling.
Precision: approximate measurement OK.


Rod Williams 
Recipe last modified: 4 May 85

Original header

Path: decwrl!reid
From: rjw@ptsfc (Rod Williams)
Subject: RECIPE: Cream-of-spinach soup
Message-ID: <6356@decwrl.DEC.COM>
Date: 13 Nov 86 06:46:59 GMT
Sender: reid@decwrl.DEC.COM
Organization: Pacific Bell, San Francisco CA
Lines: 56
Approved: reid@glacier.ARPA

 Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.