| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 3 |
|
Green onions — finely |
|
|
Chopped |
| 3 |
|
Sprigs parsley |
| 1/4 |
sm |
Head lettuce — sliced |
| 1 |
bn |
Fresh spinach |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
ts |
Tarragon |
| 41 |
oz |
Cans beef consomme |
| 1/2 |
c |
Light cream |
| 1 |
|
Hard-boiled egg — chopped |
INSTRUCTIONS
In slow-cooking pot, combine onions, parsley, lettuce, spinach, butter,
salt, pepper, tarragon, and consomme. Cover and cook on low 4 to 6 hours.
Pour into blender (part of the mixture at a time). Blend until vegetables
are finely chopped. Turn slow-cooking pot on high. Pour blended mixture
into pot. Stir in cream. Cook on high 20 to 30 minutes. Serve hot, with
garnish of chopped hard-cooked egg.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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