"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chilled Elizabethan Spinach Soup, by Marion Thorne, is from Mummy's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 package frozen spinach, thawed and well drained 2 c. chicken broth 2 T. lemon juice 3/4 c. sour cream
Combine spinach, broth and lemon juice in blender. Add sour cream. Blend thoroughly. Serve well chilled. Croutons or chopped, hard cooked eggs are optional garnishes. (Note: best served the day it is made; the second day it is less light and somewhat strong-flavored. Makes about 4 small cups.)
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