Missouri Pacific Railroad Cream of Spinach Soup Florentine

1. 1

   In a large saucepan add the butter or chicken fat and the chopped onion, cover, and cook over low heat until the onion is soft.

2. 2

   Then whisk in the flour and cook for a further 3 minutes.

3. 3

   Gradually add the beef or chicken stock with stirring to the flour mixture, bring up to a boil, then add the fresh spinach and boil slowly for 30 minutes.

4. 4

   Season to taste with salt and pepper and press the soup through a sieve or a Foley food mill.

5. 5

   Serve with bread croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.