Recipe - Creamed Spinach Soup - Robert Carrier

2 pack Frozen spinach; 10oz size
OR 2 lb. fresh spinach
1/3 cup Butter
1 One fourth cup Half and half; or heavy
cream
2 cup Chicken stock
Lemon juice
Salt and pepper
1 Hardboiled egg; finely
chopped

If using fresh spinach, wash leaves in several changes of water, nipping
off any tough stems and discarding yellow leaves. Drain well in a colander,
pressing out excess water, and chop roughly.

Melt butter in a heavy saucepan; add spinach, either fresh or still frozen,
and simmer gently, stirring occasionally, for 810 minutes, or until the
spinach is soft.

Puree spinach in a processor or blender. Pour back into the rinsed out pan.

Stir in half and half and dilute to taste with chicken stock, using 11/2
cups for a very rich, thick soup, up to 2 cups for a lighter consistency.
Heat through over moderate heat, stirring.

Season to taste with a little lemon juice, salt and pepper, and serve hot.
Garnish each serving with a sprinkling of chopped hardboiled egg.

Recipe by: Robert Carrier

Posted to MCRecipe Digest V1 #999 by KSBAUM KSBAUM@aol.com on Jan 9,
1998