Soups/Stews
Cream of Spinach, Escarole or Lettuce Soup
Source: Irma S. Rombauer Joy of Cooking (1984)
URL: http://nalbone.us/recipes/
Servings: 5
Yield 5 Cups
Start to Finish Time: 40 minutes
I use this recipe to make cream of broccoli soup, replacing the spinach with broccoli florrets.
Ingredients
- 1 pound spinach, escarole, or leaf lettuce.
(May substitute 1 cup frozen spinach for each pound.) - 2 tablespoons butter
- 1 tablespoon grated onion
- 2 tablespoons flour
- 4 cups milk, and or stock
- 3/4 teaspoon salt, or more if needed
- 1/4 teaspoon paprika
- 1 grating nutmeg, optional
- Parmesan cheese, grated
- 1 egg yolk, sieved
Directions
- Pick over and wash spinach, or you may use frozen spinach.
- Place it, while moist or frozen, in a covered saucepan. Cook about 6 minutes. Drain.
- Put through a strainer or blender.
- Melt butter in a saucepan.
- Add grated onions and sauté for 3 minutes.
- Stir in flour and cook until blended.
- Gradually stir in the milk and stock.
- Season with salt, paprika, and nutmeg.
- Add the spinach. Heat the soup well.
Serve sprinkled with Grated Parmesan cheese or sieved egg yolk.
Per Serving (excluding unknown items): 193 Calories; 11g Fat (51.5% calories from fat); 9g Protein; 15g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat.