Cream of Spinach Soup

Spenót Krémleves

Preparation info

  • 8

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 2 pounds spinach, well washed
  • 1 teaspoon salt
  • 2 large


  1. Cook the spinach in 2 quarts water with the salt for 5 minutes.
  2. Strain; save the water. Rub spinach to a pulp through a strainer or purée in a blender.
  3. Brown onions in fat, add the flour, and blend. Cook for a few more minutes.
  4. Stir in