“Adapted from my mother's copy of The Russian Tearoom cookbook, this has been a family staple for many years. Time is an estimate. We often have used a dash of dried dill on the soup instead of the fresh.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onions in olive oil. Add flour, cook 3 minute Gradually whisk in broth. Add half-and-half, milk and spinach. Heat on low until hot. Season with pepper. Serve immediately topped with a slice or two of egg and a sprinkle of dill.
  2. Great ways to use leftovers:
  3. Rice: 1 cup dry rice, 2 1/2 Cups Spinach Soup. Bring rice and soup to a boil. Reduce to very low. Cover. Cook for 15-20 minute.
  4. Pasta Sauce: 2 Cups Spinach Soup, 2-3 T. flour, 1 T dried basil, 1/2 Cups grated parmesan. Whisk flour into cold soup. Add basil. Heat over medium until slightly thickened. Add parmesan and heat over low 5 minutes. Serve over hot pasta.

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