"Our special soup always receives favorable comment. It makes a fine accompaniment for a vegetarian platter." --The Churchill House Inn, Brandon, Vermont
Yield: Serves 4.
- 1 pound spinach, washed, tough stems removed
- 2 cups water
- 2 teaspoons salt
- 1 large Spanish onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- 1/4 teaspoon freshly ground pepper
- 2 cups half-and-half
- 1 cup sour cream
Steam spinach briefly in salted water. Reserve liquid. Chop spinach fine in food processor or blender. Set aside. Saute onion in butter, then blend in flour. Stir in reserved liquid, chopped spinach, nutmeg, and pepper. Simmer 10 minutes, Add half-and-half. Heat but do not boil. Add sour cream and serve immediately.
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