Fresh Spinach Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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


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