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Spinach Soup

Cook spinach in hot bouillon for 10 minutes. Drain, reserving liquid. Keep spinach hot.

Melt butter and stir in flour. When blended and smooth add hot stock, a little at a time, stirring constantly.

Cover and simmer for 5 minutes, stirring occasionally. Add spinach, salt, and pepper, blending thoroughly. Cover and simmer for 5 minutes longer, stirring occasionally.

Serve with hard-cooked egg slices floating on top.

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– Ingredients –

2lb spinach, chopped, or 2 packages frozen chopped spinach 900g
6cups hot beef bouillon 3pt/1.7l
2tbsp butter
2tbsp flour
salt
pepper
2 hard-cooked eggs, sliced

– Author –

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