| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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