|Casseroles (Kitchen Library)|
|by Norma Macmillan|
Containing a range of recipes from old favourites to new variations, this cookbook features casseroles.
1 - 10 of 79 for cream of spinach soup
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Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
Wash the spinach thoroughly, and cook ... in the top of a double broiler, ... minutes. Add the cream. Just before serving, add ... egg yolks. Serves 6.
Thaw spinach ahead of time. Press out moisture. Blend milk into soup. Heat. Add spinach. Serve hot. This can also be cream of carrot, cauliflower, etc.
Cook spinach as directed and drain. Add soup mix and sour cream. Put in ... with croutons and drizzle with butter. Bake at 400 degrees for 15-20 minutes.
In large saucepan, ... heated and flavors are blended, stirring occasionally. To serve, sprinkle each bowl with a dash of nutmeg. Makes 3 (1-cup) servings.
1. Rinse spinach well, drain and ... Add a little of the broth and ... of the whipping cream. Reheat to ... of the hot soup. Makes about 7 cups, 4 to 6 servings.
Cook spinach in boiling water. ... to butter in pan, stir. Add milk and stir until thick. Add to spinach mixture. Heat over low. Serves approximately 5.
Saute onion in ... liquid from the spinach. When slightly ... or a package of "California Blend" frozen ... or cauliflower for the spinach. Serves 4 to 6.
Puree spinach in blender with ... into microwave-proof bowl. Heat, stirring occasionally, until hot. Serve with crackers and/or grilled cheese sandwiches.
Saute lightly the ... add. Then add spinach and salt and ... blender. Pour back into pan and reheat. Add cream and nutmeg before serving. Serves 4 people.
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