| 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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