| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soups, French |
4 |
Servings |
INGREDIENTS
| 2 |
|
Spinach;bunches/chopped |
| 5 |
c |
Chicken broth |
| 3 |
tb |
Rice |
| 1 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Curry powder;or to taste |
| 1/2 |
c |
Cream |
| 2 |
tb |
Butter |
|
|
Salt and pepper to taste |
INSTRUCTIONS
VELOUTE D'EPINARDS AU CURRY In a soup pot, melt the butter and saute
spinach until wilted. Add the chicken broth, rice, salt, pepper, and curry
powder, and simmer 45 min- utes, uncouered. Pass the soup through a food
mill and reheat. Add the cream and lemon juice. Do not allow the soup to
boil after addinq the cream. To serve, you may sprinkle the soup with
croutons, previously sauteed in butter From the recipes of Yvonne Boulleray
Barb Day
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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