Does anyone have the recipe for Cream of Spinach Soup from the Moosewood Cookbook?

Question

Ingredients include: fresh spinach, potatoes, onion, carrots, milk, a little flour, nutmeg and butter. You blend it in a blender.
THANKS!

Answer 1

Yes!

Cream of Spinach Soup

For a low fat version, skip the 2nd step.

1 large onion, chopped
2 medium potatoes, peeled and chopped
3 cups water
2 teaspoons salt
1 lb. spinach, cleaned and stemmed
5 medium garlic cloves, peeled only
optional: 1 1/2 tablespoons butter, 3 tablespoons flour
1 1/2 cups hot milk [may be low fat]
white pepper and nutmeg to taste

1. Place onion and potatoes, water and salt in large saucepan. Bring to the boil. cover and simmer until potatoes are tender. Remove from heat, add spinach and garlic cloves, and set aside

2. Melt the butter over low heat in a small saucepan. Whisk in flour and keep whisking over low heat 5 minutes. Drizzle in the milk. Continue to whisk and cook until smooth [about 5 to 8 minutes more].

3. Puree the vegetables in their cooking water; return the puree to the saucepan. Stir in the white sauce [or just the milk if you're making the low fat version]. Adjust the salt and add white pepper to taste. Serve hot, topped with a subtle sprinkling of nutmeg

EDIT: OK, after seeing the other post, I just looked and mine is from the "New Revised Edition" 15th Anniversary from 1992.

Answer 2

40 minutes to prepare 4-6 servings

1 carrot
1 onion
1 clove garlic
1 potato
Cover w/ water. Steam until tender. Puree in it's own water.

Steam 1lb. spincah in 1 cup water till wilted. Puree.

Make roux by whisking 1/3 cup flour into 1/3 cup melted butter. Whisk in 2 cups mild and cook over very low heat, stirring, until thickened.

Add the spinach to the roux, along with:
1/2 tsp. salt ( or more)
pepper
1/2 tsp. basil
pinch nutmeg
pinch thyme
(any fresh herb like parsley or marjoram)

Add first mixture to second. Adjust seasoning and, if too thick, add milk.
Heat (very low flame) and stir till smooth,
creamy,
green,
fragrant.

I probably would have been better to scan and send this, as it's sort of hand written. Page 18 of the Moosewood Cookbook. I've had it since 1991 and have never used it!

Answer 3

Take a couple pieces of boneless chicken breast and cut into small pieces. Coat the chicken with flour, salt & pepper and fry in a skillet with olive oil. Cook some egg noodles or amish noodles. When the noodles and chicken are cooked take the chicken soup and poor over noodles with only 1/2 can of milk. Mix noodle mix and chicken and put into a casserole dish. Then, take a tablespoon of melted butter and mix with fine, dry bread crumbs until the mixture is crumbly. Sprinkle the bread crumbs on top and bake in oven for 20 minutes at 400 deg. This recipes is soooo good and easy.