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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Trim spinach; wash leaves well; shake water off.
Saute onion in butter in a large saucepan until tender. Add spinach;
cover. Cook over medium heat 10 minutes, or just until leaves are wilted;
do not overcook.
Add chicken broth, salt, pepper, and mace; simmer 5 minutes; cool
slightly.
Pour soup, part at a time, into container of electric blender; cover.
Whirl until smooth.
Pour into a large bowl. Stir in lemon peel and cream. Cover; chill several
hours or overnight. Ladle into a chilled tureen.
| Ingredients:
20 Ounce(s) Spinach Leaves
1/2 Cup(s) Chopped Onion
2 Tablespoon(s) Butter or Margarine
3 1/2 Cup(s) Chicken Broth
1 Teaspoon(s) Salt
1/8 Teaspoon(s) Pepper
1/8 Teaspoon(s) Ground Mace
1 Teaspoon(s) Grated Lemon Peel
1 Cup(s) Light Cream |
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