| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
California |
Microwave, Vegetables |
5 |
Servings |
INGREDIENTS
| 5 |
c |
Homemade chicken stock |
| 1 |
lg |
Bunch |
|
|
Stemmed |
| 1/3 |
c |
Whipping cream or |
|
|
Half-and-half |
| 1 1/2 |
ts |
Fresh dill — finely |
|
|
Chopped |
|
|
Salt and black pepper to |
|
|
Taste — freshly ground |
|
|
Fresh spinach — rinsed and |
INSTRUCTIONS
1. In a medium saucepan, bring stock to a boil.
2. Place spinach in food processor fitted with the steel blade, or in a
blender. With motor running, add about 2 cups stock to spinach. Process
about 60 seconds.
3. Return spinach mixture to saucepan. Stir in remaining stock and the
cream. Cook until soup is heated through. Season to taste with dill, salt,
and pepper.
Microwave Tip: Frozen spinach can be thawed in microwave oven on Defrost
setting.
Microwave Version
1. Place stock in deep 2-quart casserole. Microwave on 100% power 3 to 5
minutes, until it boils. Continue with step 2.
2. Return spinach mixture to casserole. Stir in cream. Microwave on 100%
power 1 to 2 minutes to heat through. Season to taste with dill, salt, and
pepper.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God is glorified by a thankful heart.”