INGREDIENTS

INSTRUCTIONS

Cut bacon into half-inch lengths with scissors and pan-fry in a saucepan
until done. Remove bacon and save. Add onions to drippings and saute' until
soft and yellow. Add the peeled, diced potatoes, enough water to cover and
the salt. Cover and cook until potatoes are just about tender. Now add the
cleaned fresh spinach that has been coarsely shredded with scissors or the
half-thawed frozen spinach and again heat to boiling, then SIMMER uncovered
until spinach is tender, or from six to seven minutes. Blend the flour and
one-fourth cup of the cream to a smooth paste, then add rest of cream and
stir until thoroughly blended. Slowly pour this cream-mixture into the hot
soup, stirring thoroughly to blend, then cook until soup boils and
thickens, stirring constantly. Add more salt if needed, and pepper if
desired. Serve immediately with the bacon dropped on top for garnish. 5
servings
Posted to recipelu-digest Volume 01 Number 352 by ncanty@juno.com (Nadia I
Canty) on Dec 9, 1997

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