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Cream of Spinach Soup

Cream of Spinach Soup
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Yield: Serves 4.

"Our special soup always receives favorable comment. It makes a fine accompaniment for a vegetarian platter." --The Churchill House Inn, Brandon, Vermont

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  • 1 pound spinach, washed, tough stems removed
  • 2 cups water
  • 2 teaspoons salt
  • 1 large Spanish onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon nutmeg
  • 1/4 teaspoon freshly ground pepper
  • 2 cups half-and-half
  • 1 cup sour cream


Steam spinach briefly in salted water. Reserve liquid. Chop spinach fine in food processor or blender. Set aside. Saut
Updated Wednesday, March 26th, 2008

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