*  Exported from  MasterCook  *
                         SPINATSUPPE (SPINACH SOUP)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/stews                      Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Spinach -- fresh -ÿÿ
    2       pk           Frozen chopped spinach
    2       qt           Chicken stock -- fresh or
    3       tb           Butter
    2       tb           Flour
    1       t            Salt
      1/4   ts           White pepper
      1/8   ts           Nutmeg
    2                    Eggs -- hard-cooked & sliced
   Wash the fresh spinach thoroughly under cold running
   water to remove any sand. Drain by shaking it
   vigorously by hand or in a lettuce basket, then chop
   coarsely. If frozen spinach is used, thoroughly
   defrost and drain it. Bring 2 quarts of chicken stock
   to a boil in a 3-4 quart saucepan and add the fresh or
   frozen chopped spinach. Simmer uncovered about 6 to 8
   minutes, then pour the entire contents of the pan into
   a sieve set over a large bowl. Press down hard on the
   spinach with the back of a wooden spoon to extract all
   it’s juices. Set the liquid aside in the bowl and chop
   the cooked spinach very fine. Melt 3 tablespoons of
   butter in the saucepan. When the foam subsides, remove
   the pan from the heat and stir in the flour. With a
   wire whisk, beat the hot stock into this white roux a
   little at a time. Return the saucepan to the heat and,
   stirring it constantly, bring it to the boil. Then add
   the spinach. Season soup with salt, pepper and nutmeg.
   Half cover the pan and simmer soup over low heat about
   5 minutes longer. Stir occasionally.
   Garnish each serving of soup with a few slices of
   hard-cooked egg. On festive occasions, such as Easter,
   spinatsuppe is often served with a stuffed egg half
   floating in each soup bowl. To make these, remove the
   yolks from 2 or 3 hard-cooked eggs (depending on how
   many people you plan to serve) and mash them to a
   paste with about 1 to 2 teaspoons of softened butter.
   Roll the mixture into little balls and nestle 2 or 3
   into each halved egg white.
                    - - - - - - - - - - - - - - - - - -