Cream of Spinach Soup

Cream Of Spinach Soup

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Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Christine Massey

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 to 6
Method:
Stove Top

Ingredients

  • 2 c
    finely chopped spinach or frozen spinach
  • 1/4 c
    finely chopped onion
  • 4 Tbsp
    butter or margarine
  • 4 Tbsp
    flour
  • 2 c
    chicken broth
  • 2 c
    half and half
  • 1 tsp
    salt
  • 14/ tsp
    nutmeg
  • dash(es)
    accent

How to Make Cream of Spinach Soup

Step-by-Step

  1. Simmer onion in broth 5 minutes.
  2. Make roux of butter an flour.
  3. Add half and half. Cook 2 minutes.
  4. Stir in seasonings and broth.
  5. Add spinach to broth; let stand until heated through.
  6. Put in blender in small amounts.
  7. Serve with grated Provolone cheese, sprinkled over top (optional). "Delicious".

Printable Recipe Card

About Cream of Spinach Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American




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