cream of spinach soup

Name: Cream of Spinach Soup
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) finely chopped spinach or frozen spinach; 1/4 cup(s) finely chopped onion; 4 tablespoon(s) butter or margarine; 4 tablespoon(s) flour; 2 cup(s) chicken broth; 2 cup(s) half and half; 1 teaspoon(s) salt; 14/ teaspoon(s) nutmeg; dash(es) accent

17 Pinches

Claudia McClaran

Lawton, OK

Updated on Oct 31, 2013

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

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method Stove Top

yield 4 to 6

Ingredients

2 cups finely chopped spinach or frozen spinach
1/4 cup finely chopped onion
4 tablespoons butter or margarine
4 tablespoons flour
2 cups chicken broth
2 cups half and half
1 teaspoon salt
14/ teaspoons nutmeg
dash accent

How To Make cream of spinach soup

Step 1

Simmer onion in broth 5 minutes.

Step 2

Make roux of butter an flour.
Step 3

Add half and half. Cook 2 minutes.
Step 4

Stir in seasonings and broth.
Step 5

Add spinach to broth; let stand until heated through.
Step 6

Put in blender in small amounts.
Step 7

Serve with grated Provolone cheese, sprinkled over top (optional). "Delicious".
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