| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Soups | 1 | Servings |
INGREDIENTS
| 4 | lg | Handfu fresh spinach or thaw 2 pkg. frozen; chopped spinach |
| 1/4 | c | Unsalted butter |
| 1 | lg | Onion; chopped |
| 4 | Sprigs parsley; chopped | |
| 5 | c | Chicken stock; (5 to 6) |
| 3 | tb | Uncooked white rice; (3 to 4) |
| 1 | Bay leaf | |
| Salt and pepper | ||
| 1/4 | ts | Nutmeg |
| Lemon Juice; To Taste | ||
| Sour cream or croutons |
INSTRUCTIONS
Saute onion in butter until translucent, about 5 min- utes. Add chicken stock; bring to boil. Add rice; turn down and simmer until rice is done. Add spinach, parsley and seasonings; continue simmering for another 5 minutes. Blend in food processor. Reheat; add lemon juice. Serve with sour cream or croutons. (This soup is also excellent if Swiss chard is used instead of spinach.) Posted to recipelu-digest by Donna Tester <tester@shentel.net> on Febry,, uary 09, 199
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