"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamed Spinach Soup Recipe

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This recipe for Creamed Spinach Soup, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary (Moenning) Musholt
Added: Thursday, January 12, 2006


2 Tbls. butter
1/2 cup onion - chopped
1/4 cup flour
2-1/4 cup low-sodium chicken broth
1 can evaporated mil
1/2 cup parsley
4 cups chopped spinach or 1 10oz pkg frozen
1/8 tsp. mace
1/8 tsp. salt
1/4 tsp pepper

Step 1:
In large sauce pan melt butter, add onion, cover & cook for 5 min. or until softened. Add the flour & cook, stirring for 5 min or until smooth and a straw color. Gradually stir in stock & milk. Bring to a boil over moderate heat, whisking constantly.

Step 2:
Simmer gently, add spinach, mace, salt & pepper. Cook & cover for 5 min.

Step 3:
Drain mixture in large sieve set over bowl, reserving liquid. Place the solids, 1 cup of liquid and parsley into blender and whirl until pureed.

Return to saucepan & add remaining liquid.

Personal Notes:
Personal Notes:
This is from my friend Sharon Holthaus




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