rjw@ptsfc (Rod Williams) (11/13/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .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