Cream of Spinach
- 1 pint spinach, boiled
- 4 ounces butter
- Nutmeg, grated
- 1 tsp salt
- 2 quarts stock (see Stock recipe)
- 1 Tbsp butter
- 1 tsp granulated sugar
Wash and boil the spinach. When done, chop and pound into a soft paste. Put into a stewpan with the 4 ounces of butter, a little grated nutmeg and salt. Cook and stir for about 10 minutes (be patient, you rascal). Add the stock. Let boil then rub it through a strainer. Set on the stove again. When on the point of boiling, mix with it a tablespoon of butter and granulated sugar.
Submitted by Jul 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min