Fresh Spinach Soup

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 pounds fresh spinach leaves
  • 4 tablespoons butter
  • salt and freshly ground black

Method

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 freshly ground black pepper. Combine with cream and chicken stock, and heat through. Serve immed