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, VermontIngredients:
1 pound spinach, washed, tough stems removed2 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
Instructions:
Steam spinach briefly in salted water. Reserve liquid. Chop spinach fine in food processor or blender. Set aside. SautBrowse Similar Recipes
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