Return to Content

Spinach Soup II

Spinach Soup II
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4-6

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

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350