Recipe - Emerald Vichyssoise

3 tablespoon Butter
1 One half cup Green Onions And Tops;
chopped
1 pack (10 Oz) Frozen Chopped
Spinach, thawed
2 cn Frozen Potato Soup; thawed
1 cup Light Cream Or Cream
Substitute
2 One half cup Chicken Broth; boiling
2 tablespoon Lemon Juice
One half teaspoon Salt; or to taste
One fourth teaspoon Pepper
Chives; for garnish

Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3
minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and
stir for 15 minutes. Purée in blender, andding lemon juice, salt and
pepper. Chill several hours or overnight. Serve with sprinkle of chives on
top. May be thinned with milk, if desired.

Makes about 2 One half quarts.

Source: "Mmountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. John C. Thomas Posted to EATL Digest by Bill Spalding
billspa@ICANECT.NET on Sep 1, 1997