Subject: RECIPE: Cream-of-spinach soup
From: rjw@ptsfc (Rod Williams)
Date: 13 Nov 86 06:46:59 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE SPINACH-SOUP SP "4 May 85" 1986
.RZ "CREAM OF SPINACH" "Easy cream of spinach soup"
.IH "Serves 4-6"
.IG "1 bunch" "fresh spinach"
.IG "\(14 cup" "medium onion," "50 g"
minced (about \(12 medium onion)
.IG "\(14 cup" "celery" "50 g"
(chopped, including leaves)
.IG "1 Tbsp" "butter"  "15 g"
.IG "2 Tbsp" "flour" "15 g"
.IG "3 cups" "chicken broth" "700 ml"
.IG "\(12 cup" "cream" "100 ml"
.IG "\(14 cup" "medium sherry" "50 ml"
.IG "\(14 tsp" "nutmeg" "1.5 ml"
.IG "to taste" "salt, white pepper"
.PH
.SK 1
Wash spinach carefully, and discard any thick stalks.
.SK 2
Melt butter over medium heat.
.SK 3
Add onion and celery and saut\z\(aae until onion is translucent (about 3
minutes.)
.SK 4
Stir in flour, add salt and pepper, and cook for 2 minutes.
.SK 5
Add chicken stock, stirring well. Heat until it starts to
boil, stirring frequently.
.SK 6
Add spinach and simmer for 15 minutes.
Remove from heat and allow to cool for 15 minutes.
.SK 7
Using a food processor with steel blades, or a blender, pur\z\(aaee the
mixture in batches until it is smooth with dark green flecks.
.SK 8
Return to a medium heat, taste and correct seasoning.
.SK 9
Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 30 minutes simmering, 15 minutes cooling.
.I Precision:
approximate measurement OK.
.WR
Rod Williams
dual!ptsfa!ptsfc!rjw