| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Soups & ste, Tried & tru | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <KSBAUM@aol.com> on Jan 9, 1998
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