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Cream of Spinach Soup

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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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