Homemade Cream of Spinach Soup
Homemade Cream of Spinach Soup recipe
Yield
10 servingsPrep
10 minCook
60 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
spinach
bunches, chopped |
|
| 5 | cups |
chicken broth
|
|
| 3 | tablespoons |
rice
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
curry powder
|
|
| ½ | cup |
cream
|
|
| 2 | tablespoons |
butter
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
spinach
bunches, chopped |
|
| 1.2 | l |
chicken broth
|
|
| 45 | ml |
rice
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
curry powder
|
|
| 118 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a soup pot, melt the butter and sauté spinach until wilted.
Add the chicken broth, rice, salt, pepper, and curry powder, and simmer 45 minutes, uncovered.
Pass the soup through a food mill and reheat.
Add the cream and lemon juice.
Do not allow the soup to boil after adding the cream.
To serve, you may sprinkle the soup with croutons, previously sautéed in butter
