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EMERALD SOUP RECIPE

  • 1 lb. fresh spinach (or one 10-oz. pkg. frozen spinach, cooked)
  • 1 can ( 10½ oz.) condensed cream of chicken soup
  • 1 soup can water
  • 1 teaspoon chervil
  • 1 clove garlic, minced
  • Dash Tabasco
  • Dairy sour cream

How to Cook soup

  1. Wash the spinach and cook in a kettle having a tight cover; add no water.
  2. When spinach is tender, finely chop it and put through a food mill or puree in an electric blender.
  3. Blend soup and water. Mix with spinach, chervil, garlic, and Tabasco. Chill thoroughly.
  4. Serve with sour cream on top, covering generously with freshly ground black pepper.

About 1 quarts soup

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