| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soups & ste, To post |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Green Onions And Tops; chopped |
| 1 |
pk |
(10 Oz) Frozen Chopped Spinach, thawed |
| 2 |
cn |
Frozen Potato Soup; thawed |
| 1 |
c |
Light Cream Or Cream Substitute |
| 2 1/2 |
c |
Chicken Broth; boiling |
| 2 |
tb |
Lemon Juice |
| 1/2 |
ts |
Salt; or to taste |
| 1/4 |
ts |
Pepper |
|
|
Chives; for garnish |
INSTRUCTIONS
Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3
minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and
stir for 15 minutes. Purée in blender, andding lemon juice, salt and
pepper. Chill several hours or overnight. Serve with sprinkle of chives on
top. May be thinned with milk, if desired.
Makes about 2 1/2 quarts.
Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974
billspa@icanect.net
Recipe by: Mrs. John C. Thomas Posted to EAT-L Digest by Bill Spalding
<billspa@ICANECT.NET> on Sep 1, 1997
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