Spenot Kremleves(Cream of Spinach Soup)
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
spinach
well washed |
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
onions
minced |
|
| 4 | tablespoons |
lard
chicken |
*
|
| 6 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
light cream (half&half)
|
|
| 4 | large |
eggs
hard-boiled, sliced |
|
| 1 | x |
bacon
crumbled, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
spinach
well washed |
|
| 5 | ml |
salt
|
|
| 2 | large |
onions
minced |
|
| 6E+1 | ml |
lard
chicken |
*
|
| 9E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
light cream (half&half)
|
|
| 4 | large |
eggs
hard-boiled, sliced |
|
| 1 | x |
bacon
crumbled, for garnish |
*
|
Directions
Cook the spinach in 2 quarts of water with the salt for 5 minutes.
Strain; save the water. Rub spinach to a pulp through a strainer or purée in a blender.
Brown onions in fat, add flour, blend.
Cook for a few more minutes.
Stir in 1 cup cool spinach liquid and cook, stirring, until thick and smooth.
Add remaining liquid and the puréed spinach.
Heat to boiling.
Remove from heat and blend in the cream.
Garnish with the egg slices and crumbled crisp bacon.
