Spinach Soup II
By Yankee Magazine|Sep 05 2007|
Wash spinach in warm, not cold, water to remove the dirt that clings to the leaves.
Yield
Serves 4-6
Ingredients
3 tablespoons butter
1 carrot, peeled and chopped
1 pound fresh spinach, chopped, or 1 package frozen chopped spinach, thawed
1 onion, peeled and chopped
2 tablespoons flour
4 cups chicken or vegetable stock
2 tablespoons chopped parsley
2 tablespoons lemon juice
Salt and pepper to taste
Croutons
Instructions
Melt butter in soup kettle. Sauté carrot, spinach, and onion until soft. Sprinkle in flour and stir over low heat until blended. Slowly add stock, stirring until smooth. Heat to a boil, reduce heat, add parsley and simmer, uncovered, 5 minutes. Press mixture through food mill. Add lemon juice and heat thoroughly. Season with salt and pepper. Garnish with croutons.
