|Time for Tea: A Book of Days|
|by Jane Pettigrew|
In this follow-up to her "In the Victorian Kitchen", the author has compiled a series of facts and images about tea drinking.
Results 1 - 10 of 79 for creamed spinach soup
Result Page: 1
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 ... and cook uncovered for twenty minutes. Add the cream. Just before serving, add the beaten 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, combine all ingredients except nutmeg; mix well. Cook, uncovered, over medium heat for 5 to 10 minutes or until thoroughly heated ...
Saute onion in ... liquid from the spinach. When slightly ... package of "California Blend" frozen vegetables or cauliflower for the spinach. Serves 4 to 6.
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.
Puree spinach in blender with ... into microwave-proof bowl. Heat, stirring occasionally, until hot. Serve with crackers and/or grilled cheese sandwiches.
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.
1. Rinse spinach well, drain and ... of the whipping cream. Reheat to ... lemon ream over each serving of the hot soup. Makes about 7 cups, 4 to 6 servings.
Result Page: 1
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