Since we know that not everyone could make it to the Relief Society Activity this month we didn't want to be stingy and keep all those yummy recipes to ourselves....TA DA...this is the first of many.
PS You might think twice about missing next month because I was just about brought to tears from laughter! I still can't help but laugh with I think about it...... :)
Cream of Spinach Soup
By Eva L Betancourt of Oak Cliff
1 bundle of Fresh Spinach
½ an Onion (small to medium)
2 Tbs. Butter
1 Tbs. Flour
½ Can of Evaporated Milk
1 Tbs. Powdered Chicken Bullion or to taste
* Extra: Parmesan Cheese or other cheese of choice
Wash the spinach thoroughly and boil it in water
While the spinach is boiling dice the onion and set aside
In a frying pan melt the butter over med high heat
Once the butter is melted add the onion and cook until onion is soft and semi translucent
Then add flour and cook until onion begins to brown (The onion will begin to give a sweet smell). Once brown/tan in color turn off heat
By now the spinach should be ready. Take the spinach out of the water in small portions and liquefy it in a blender. Include some of the onion mixture each time until everything is liquefied. (If too dry add some of the water that you used to boil the spinach)
Pour the liquefied spinach and onion in a pot over med heat. When it begins to boil, stir and allow the soup to thicken. Once it has thickened add the evaporated milk. Allow the soup to come to a boil again. If the soup it too thick for your liking you may add more water that you used to boil the spinach. Once you have found a consistency to your liking add the chicken bullion.
Lastly when serving the soup you can sprinkle some cheese on the top for added flavor but remember that it will also increase the level of salt.
