| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
c |
Water or stock |
| 1 |
ts |
Salt |
|
|
Pinch of cayenne |
| 1 |
ts |
Grated onion |
| 2 |
c |
Finely, chopped spinach |
|
|
Squeeze of lemon juice |
| 2 |
tb |
Grated cheese |
|
|
Wafer thin ring of fried onion |
|
|
Parsley |
INSTRUCTIONS
Melt butter, add flour and cook for 2 - 3 minutes, don't let it brown. Stir
in milk, stock, salt and cayenne. Continue stirring without boiling. Add
grated onion, nutmeg and shredded spinach. Simmer gently for 15 - 20
minutes. Add lemon juice.
Top each serving with grated cheese, garnish with fried onion and a sprig
of parsley.
May be served hot or chilled.
From The Weekly Times New Pioneer Cookbook ~ From Mrs Clark, Narromine, New
South Wales
Posted to MM-Recipes Digest by "Wayne T. Jones" <waynej@mail.austasia.net>
on Mar 23, 1998
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