Preparation Instructions:

In 2 quart saucepan over medium heat, cook onion in margarine until tender. Remove from heat; blend in flour, salt, dry mustard and nutmeg. Gradually stir in chicken broth. Bring to a boil, stirring constantly. Add carrots and spinach. Reduce heat to medium; simmer uncovered 10 minutes or until carrots are tender and spinach is thawed, stirring occasionally. Cool to lukewarm. In blender container or food processor bowl with metal blade, puree spinach mixture until smooth. Stir in milk. Cover; refrigerate until thoroughly chilled. Garnish each serving with lemon slice. 5 servings.

Tip: To serve warm: puree hot spinach mixture in blender container or food processor bowl until smooth. Transfer mixture to saucepan; stir in milk. Heat gently, stirring frequently.

Click here for a printable version of this recipe.

Recipe of the Week

Home

Recipe File

Unique Kitchen Shop

Tell a Friend About This Site

D & P Home