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Spinach Soup II

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
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