Creamed Spinach Soup Recipe
Ingredients
| 1 lb. spinach or 1 small packet frozen spinach | ||
| Butter | 1 Ounce | |
| Onion | 1 Small, sliced | |
| Cornflour | 1 Ounce | |
| Milk | 1 1/2 Pint | |
| Egg yolks | 2 | |
| Single cream | 3 Tablespoon | |
| Grated nutmeg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook and sieve the spinach.
Heat the butter in a saucepan and saute the onion until tender, but not brown.
Add the cornflour, mix well and cook for a few minutes.
Add the milk, stir till boiling and boil for 3 minutes.
Strain the sauce on to the spinach, then return to the heat.
Mix the egg yolks and cream, add a little of the soup, then return all to the saucepan.
Add seasonings, and reheat gently for several minutes before serving.
DO NOT ALLOW TO BOIL.
Garnish with croutons and nutmeg.
Heat the butter in a saucepan and saute the onion until tender, but not brown.
Add the cornflour, mix well and cook for a few minutes.
Add the milk, stir till boiling and boil for 3 minutes.
Strain the sauce on to the spinach, then return to the heat.
Mix the egg yolks and cream, add a little of the soup, then return all to the saucepan.
Add seasonings, and reheat gently for several minutes before serving.
DO NOT ALLOW TO BOIL.
Garnish with croutons and nutmeg.
Chef
