| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Chopped |
| 2 |
tb |
Butter |
| 2 |
pk |
(10-oz) frozen spinach |
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 2 |
c |
Milk |
| 3 |
c |
Chicken broth (up to) |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper to taste |
| 1 |
ts |
Curry powder |
| 3 |
dr |
Tabasco (optional); more or less |
|
|
Lemon slices |
|
|
Parmesan cheese |
INSTRUCTIONS
Saut. onion in butter until clear. Follow directions for cooking spinach on
package, but just cook it long enough to separate. Drain the spinach well,
squeezing out all excess liquid. Make a white sauce using the butter, flour
and milk. The white sauce will be thick. Put half of the spinach, broth
and onions in a blender and blend. Repeat with the remaining spinach, broth
and onions. Combine spinach mixture and white sauce. Add salt, pepper,
curry and Tabasco. Heat. Top each serving with a slice of lemon and
Parmesan cheese. Yield: 6 to 8 servings.
LINDA S. MEHLBURGER
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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