Dec 14, 2011

cream of spinach soup

Amazing how time flies! It has already been a week since my last post, so I better catch up.

I've always loved spinach creamed. My fondest food memories involve Sunday family suppers, right before our restaurant would open for business. My dad would always insist on us kids having chicken soup before we were allowed to dig into the Good Stuff. One of my favorites was, and still is, Spinach Fozelek, a sort-of creamed spinach. As Hungarians, we had a fried egg on top and served it with boiled potatoes and sauteed purple cabbage. For me, that was the epitome of a gourmet meal. So good!

 But I get side-tracked. I only meant to impress on you how I love spinach. Cream of Spinach Soup evokes that same feeling of spinach love. Easy to make and very tasty. Hungarians - or at least my family - never added nutmeg to any green leafy vegetables. In fact, the time I did suggest such a thing to my mother, she thought I had left my faculties somewhere far behind, but you can give it a few grinds. Mikel picked up on the 'odd' flavor of the nutmeg right away and pronounced it not his favorite. I actually enjoyed it, but most likely will go at it with a lighter hand in the future for the sake of the family. As with all new things, baby steps.

Cost Breakdown

spinach: $5
milk: $.75
stock: $1
onion, flour: $.50
cream cheese: $.75
Total to make 4 servings:


  1. What a beautiful, vibrant green! I love the look of healthy!

  2. I agree with Charissa, that color is crazy!


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