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Catholic Recipe: Spinach Soup


  • 1 pound spinach
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 large onion, finely chopped
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 3 hard-cooked eggs, sliced
  • Details

  • Serves: 6-8
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Central Europe

Also Called: Spinatsuppe


Cook spinach until tender in salted water in saucepan. Strain and reserve water. Mash spinach to a pulp. Brown onion in butter in large skillet. Add flour and blend. Slowly stir 1 cup of spinach water into skillet. Cook slowly until mixture thickens. Add remaining spinach liquid and spinach; bring to a boil. Remove from heat. Blend in cream. Serve and garnish with egg slices.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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