Liturgical Year : Recipes : Spinach Soup

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Catholic Recipe: Spinach Soup

INGREDIENTS

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

Food Categories

Feasts

Holy Thursday

Also Called: Spinatsuppe

DIRECTIONS

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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