Title: Fresh Spinach soup
Categories: Appetizer Soup Vegetable British
Yield: 4 Servings

1	kg	Fresh spinach leaves
4	tb	Butter
		Salt
		Freshly Ground Black Pepper
300	ml	Double cream; (heavy)
300	ml	Chicken stock

Wash the spinach leaves, changing water several times; drain them thoroughly. Put spinach in a thick bottomed saucepan with butter and simmer gently, stirring continuously, until spinach is soft and tender. Whisk in electric blender, or put through a wire sieve. Season to taste with salt and pepper. Combine with cream and chicken stock and heat through, without boiling. serve immediately. Recipe "The Robert Carrier Cookbook" Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 12 Jan 97 National Cooking Echo Ä

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