Spinach soup (junior league of richmond)

8 Servings

Ingredients

Quantity Ingredient
20 ounces Frozen chopped spinach
1½ cup Onions, chopped
½ cup Butter
6 tablespoons Flour
6 cups Chicken stock
¼ teaspoon Nutmeg
¼ teaspoon Parsley flakes
¼ teaspoon White pepper
½ cup Sour cream

Directions

Thaw and drain spinach. Saute onions in butter until transparent. Add flour and mix well. Slowly add chicken stock to flour mixture. Add drained spinach and seasonings. Simmer ½ hour. Slowly blend in sour cream a little at time. Cook 5 minutes. Garnish with fresh parsley.

Great for freezing.

>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990 MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: Virginia Seasons (Jr. League of Richmond) Posted to MC-Recipe Digest V1 #648 by Badams <adamsfmle@...> on Jun 22, 1997

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