Food
Cream of Spinach Soup
By Yankee Magazine|Mar 26 2008|
“Our special soup always receives favorable comment. It makes a fine accompaniment for a vegetarian platter.” –The Churchill House Inn, Brandon, Vermont
Yield
Serves 4.
Ingredients
1 pound spinach, washed, tough stems removed
2 cups water
2 teaspoons salt
1 large Spanish onion, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon nutmeg
1/4 teaspoon freshly ground pepper
2 cups half-and-half
1 cup sour cream
Instructions
Steam spinach briefly in salted water. Reserve liquid. Chop spinach fine in food processor or blender. Set aside. Saut
