Featured Pinch Tips Video
- 4 c
- 20 oz
- fresh spinach leaves, coarsely chopped and stems removed
- 4 tsp
- dry beef boulion or four cubes
- 1/4 c
- butter or margarine
- 1/3 c
- flour, white or wheat
- 2 c
- 1 or 2 dash(es)
- each black pepper, celery salt, mace, and dried onion flakes
1Boil water and add boulion stir till dissolved.Then add seasonings.
2Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.
3Using a separate pot, make a roux out of the butter and flour, cooking and stirring over low heat till smooth and lightly browned.
4Add roux to soup and stir rapidly till smooth.
5Add milk, and heat through while stirring. Adjust seasoning to taste and serve.