Recipe for "spinach-soup"

NAME

     SPINACH-SOUP - Easy cream of spinach soup

INGREDIENTS (Serves 4-6)

     1 bunch   fresh spinach
     50 g      medium onion, minced (about 1/2 medium onion)
     50 g      celery (chopped, including leaves)
     15 g      butter
     15 g      flour
     700 ml    chicken broth
     100 ml    cream
     50 ml     medium sherry
     1.5 ml    nutmeg
     to taste  salt, white pepper

PROCEDURE

          (1)  Wash spinach  carefully,  and  discard  any  thick
               stalks.
          (2)  Melt butter over medium heat.
          (3)  Add onion and celery and saut  e  until  onion  is
               translucent (about 3 minutes.)
          (4)  Stir in flour, add salt and pepper, and cook for 2
               minutes.
          (5)  Add chicken stock, stirring well.  Heat  until  it
               starts to boil, stirring frequently.
          (6)  Add spinach and simmer  for  15  minutes.   Remove
               from heat and allow to cool for 15 minutes.
          (7)  Using a food processor with  steel  blades,  or  a
               blender,  puree the mixture in batches until it is
               smooth with dark green flecks.
          (8)  Return to a medium heat, taste and correct season-
               ing.
          (9)  Stir in cream, sherry, and nutmeg. Do not allow to
               boil. Serve immediately.

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 30  minutes
     simmering, 15 minutes cooling.  Precision: approximate meas-
     urement OK.

CONTRIBUTOR

     Rod Williams
     dual!ptsfa!ptsfc!rjw