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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