Jewish Spinach Soup
This delicious creamy soup is cooked in the traditional Jewish style. By adding milk and butter and running through a food mill, the favors blend nicely and the color is beautiful! Best of all you can use frozen spinach for this instead
Equipment
- Food Mill
Ingredients
- 2 package(s) Frozen spinach
- .5 cup(s) Water
- 3 tablespoon(s) Butter
- 3 tablespoon(s) Minced onions
- 3 tablespoon(s) Flour all purpose
- 6 cup(s) milk
- 1.5 teaspoon(s) salt
- .5 teaspoon(s) pepper
- 1 dash Nutmeg
Instructions
- Cook the spinach in water for 5 minutes2 package(s) Frozen spinach, .5 cup(s) Water
- Force it through a food mill.
- Melt the butter in a saucepan and cook the onion in it for 5 minutes.3 tablespoon(s) Butter, 3 tablespoon(s) Minced onions
- Blend in the flour and slowly add the milk.6 cup(s) milk, 3 tablespoon(s) Flour
- Stir in the spinach, salt, pepper, and nutmeg1.5 teaspoon(s) salt, .5 teaspoon(s) pepper, 1 dash Nutmeg
- Cook over low heat for 15 minutes
- Serve!
Notes
This delicious creamy spinach soup will be a great appetizer or side to your meal. The color will be absolutely beautiful. You can also add in some cheese of your choice if you want to make it a little more filling!
We originally found this recipe in: The Art of Jewish Cooking by Jennie Grossinge
Tried this recipe?Let us know how it was!
