| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/stews, Cookbook | 8 | Servings | |
INGREDIENTS
| 20 | oz | Frozen chopped spinach |
| 1 1/2 | c | Onions, chopped |
| 1/2 | c | Butter |
| 6 | tb | Flour |
| 6 | c | Chicken stock |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Parsley flakes |
| 1/4 | ts | White pepper |
| 1/2 | c | Sour cream |
INSTRUCTIONS
Thaw and drain spinach. Saute onions in butter until transparent. Add flour and mix well. Slowly add chicken stock to flour mixture. Add drained spinach and seasonings. Simmer 1/2 hour. Slowly blend in sour cream a little at time. Cook 5 minutes. Garnish with fresh parsley. Great for freezing. >From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990 MC formatted by Brenda Adams <[email protected]>; mc post 6/17/97 Recipe by: Virginia Seasons (Jr. League of Richmond) Posted to MC-Recipe Digest V1 #648 by Badams <[email protected]> on Jun 22, 1997
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