Potage d’épinards

Spinach Potage

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Remove stems and tough veins from ½ pound fresh spinach, or use 1 package frozen chopped spinach