This Month's Recipe
- Archives -
CREAM OF SPINACH SOUP
12/01/2011
½ cup butter
1 med. onion, finely chopped
1 to 2 tbsp. flour
4 cups chicken broth
1 med. onion, finely chopped
1 to 2 tbsp. flour
4 cups chicken broth
1 lb. spinach, washed and chopped
1 cup heavy cream
Salt and white pepper
Freshly ground nutmeg
1 cup heavy cream
Salt and white pepper
Freshly ground nutmeg
Melt butter in a heavy stockpot. Add onions and cook until translucent, but not browned. Add flour and make a roux. Gradually add chicken broth. Stir until smooth. Add spinach and cook for two to three minutes until wilted . Gradually add heavy cream and stir until smooth.
Season with salt and white pepper and serve. Serves 4.
This is an excellent selection for the first course of any meal. It is especially nice both for looks and taste for a dinner party. For a nice presentation on such occasions, serve in shallow soup bowls with a bit of freshly ground nutmeg. The nutmeg greatly enhances the delicate taste and presentation of the soup.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
