Recipe - Cream Of Spinach

1 Bunch spinach, fresh
One fourth cup Onion, minced
(about One half medium onion)
One fourth cup Celery, chopped
(including leaves)
1 tablespoon Butter
2 tablespoon Flour
3 cup Chicken broth
One half cup Cream
One fourth cup Sherry
One fourth teaspoon Nutmeg
Salt, white pepper,
to taste

Wash spinach carefully and discard any thick stalks.

Melt butter over medium heat. Add onion and celery and saute until onion
is translucent (about 3 minutes). Stir in flour, add salt and pepper and
cook for 2 minutes.

Add chicken stock, stirring well. Heat until it starts to boil, stirring
frequently. Add spinach and simmer for 15 minutes. Remove from heat and
allow to cool for 15 minutes.

Using a food processor with steel blades, or a blender, puree the mixture
in batches until it is smooth with dark green flecks.

Return to a medium heat, taste and correct seasoning. Stir in cream, sherry
and nutmeg. Do not allow to boil. Serve immediately.

NOTES:

* Easy cream of spinach soup. Yield: Serves 46.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling.
: Precision: approximate measurement OK.

: Rod Williams
: dual!ptsfa!ptsfc!rjw
: r.ARPA

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini