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Spinach Soup II


Yield: Serves 4-6

Wash spinach in warm, not cold, water to remove the dirt that clings to the leaves.


  • 3 tablespoons butter
  • 1 carrot, peeled and chopped
  • 1 pound fresh spinach, chopped, or 1 package frozen chopped spinach, thawed
  • 1 onion, peeled and chopped
  • 2 tablespoons flour
  • 4 cups chicken or vegetable stock
  • 2 tablespoons chopped parsley
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Croutons


Melt butter in soup kettle. Sauté carrot, spinach, and onion until soft. Sprinkle in flour and stir over low heat until blended. Slowly add stock, stirring until smooth. Heat to a boil, reduce heat, add parsley and simmer, uncovered, 5 minutes. Press mixture through food mill. Add lemon juice and heat thoroughly. Season with salt and pepper. Garnish with croutons.
Updated Wednesday, September 5th, 2007
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