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Cream of Spinach Soup
6
servings- Difficulty
Easy
Published 1966
Ingredients
¼ cup ½ cup 1 pound
Method
Melt three tablespoons of the butter in a saucepan and cook the onion in it until it is translucent. Do not brown.
Pick over the spinach and wash it well; tear off the tough stems and shred the leaves with a knife. Dry on paper towels. Add the spinach to the saucepan. Cook over low heat, stirring with a two-pronged fork, just until the leaves are wilte
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