Free Recipe Creamed Spinach Soup – Robert Carrier
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamed Spinach Soup – Robert Carrier Recipe
2 pk Frozen spinach; 10-oz size
-OR 2 lb. fresh spinach
1/3 c Butter
1-1/4 c Half and half; or heavy
-cream
2 c Chicken stock
Lemon juice
Salt and pepper
1 Hard-boiled egg; finely
-chopped
Creamed Spinach Soup – Robert Carrier Preparation
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 8-10 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 1-1/2 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 hard-boiled egg. Recipe by: Robert Carrier Posted to MC-Recipe Digest V1 #999 by KSBAUM <KSBAUM@aol.com> on Jan 9, 1998
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Creamed Spinach Soup – Robert Carrier?
If you know a better Creamed Spinach Soup – Robert Carrier Recipe please comment below.