| 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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