2 pounds of fresh spinach 3 tablespoons of butter 1 onion, finely chopped 3 tablespoons of flour or whole wheat flour 4 cups of vegetable stock 3 to 4 sprigs parsley 1 bay leaf salt and pepper a squeeze or two of lemon juice 1/4 - 1/2 teaspoon of powdered mace 1/2 cup of cream
Wash the spinach thoroughly, drain and shake off excess water. Melt the butter and cook the onion and spinach gently until the spinach has softened and become limp, without browning. Sprinkle in flour and blend smoothly. Add the stock. Bring soup to a boil, stirring constantly. Then add parsley and bay leaf. Reduce heat and simmer 10 - 12 minutes. Do not overcook, as this spoils the green color and fresh flavor. Put soup through a fine food mill or lend until smooth in an electric blender. Reheat, adding a little lemon juice. Adjust seasoning and ad the mace. Stir in cream just before serving.
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