Spinach Soup

Ingredients:

2 tablespoons butter

3 cups peeled, chopped onion

3 cups chicken stock

1 1/2 pounds fresh spinach or two 10 ounce packages frozen spinach- thawed

2 tablespoon butter

2 tablespoon flour

3 cups milk

1 1/2 teaspoon salt

pinch of pepper

Directions:

Melt the butter in a heavy saucepan. Add onion and saute over low heat until transparent- you don't want the onions to brown. Add the chicken stock and bring to a boil. Simmer for about 10 minutes. All of the spinach. Bring the soup to a boil again, then remove from heat. Let cool.

Meanwhile, melt butter in a heavy saucepan. Stir in the flour and cook for 2 minutes. Continue stirring as you slowly add the milk. Bring to a boil and remove from heat.

Pour spinach mixture into a food processor and puree until smooth. Combine spinach and milk mixtures into a saucepan.

Add salt and pepper but do not bring to a boil.

Serve hot.

Loaves and Fishes is located in Bridgehampton New York. I never shopped in it due to it being was to expensive.

While working at the Rogers Memorial Library Anna Pump ( owner of Loaves and Fishes) did a cooking program, where she also sold her cookbook.

This recipe stated that the soup could be served hot or cold.

At the time the  cookbook was published this soup was the most popular sold at the store.

Good One for St. Patty's Day!