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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


Serves: 6-8

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Central Europe


Food Categories (4)


Feasts (1)

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