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Spinach Soup

Yield 2 quarts


  • 1 cup finely chopped onion
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 pounds fresh spinach, cleaned
  • 1 quart chicken broth, divided
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated whole nutmeg
  • Dash of red pepper
  • Paprika (optional)

How to Make It

  1. Sauté onion in butter in a large Dutch oven until tender; add flour, stirring until smooth. Cook, stirring constantly, 4 minutes or until mixture is browned. Stir in spinach; simmer 10 minutes or until tender.

  2. Place spinach mixture and 1 cup chicken broth in container of an electric blender; process until smooth. Return spinach mixture to Dutch oven. Stir in remaining chicken broth, whipping cream, salt, nutmeg, and pepper. Heat thoroughly. (Do not boil. ) Serve warm in individual soup bowls; sprinkle with paprika, if desired.

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