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Soup Epinard

Ingredients

  • 1 cup chopped onion
  • 1 crushed garlic clove
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/8 tsp nutmeg
  • Dash pepper
  • 3 cups water
  • 1 pkg (10-oz) thawed chopped spinach
  • 2 chicken bouillon cubes
  • 1 cup evaporated milk
  1. Sauté onion and garlic in butter in large sauce pan. Stir in flour, nutmeg and pepper. Gradually add water, spinach, and crumbled bouillon cubes.
  2. Heat to boiling. Boil gently 5 minutes. Stir in evaporated milk.
  3. Blend or process half at a time until smooth.
  4. Serve hot or warm.

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