Connie posted 11-27-98 8:24 PM pt
Cream of Spinach Soup
2 cups cooked , chopped spinach
1 sliced medium-sized white onion
1 cup chicken stock
6 tablespoons butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup whipped heavy cream
chopped parsley
Heat the spinach, onion and stock together. Drain through collander.
Prepare sauce by mixing butter, flour and milk.
Heat slowly until butter melts. Season sauce with salt and pepper.
Combine mixtures. Reheat.
Top each serving with a tablespoon of salted whipped cream sprinkled with chopped parsley. Serve