Potage d’épinards

Name: Potage d’épinards (Spinach Potage)
Cuisine: French
Ingredients: croutons; liaison of crème; egg yolks; spinach; fresh spinach

Spinach Potage

Preparation info

Appears in

Published 1974

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