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Spenot Kremleves (Cream of Spinach Soup)

2 lb Spinach; well washed
1 ts Salt
2 lg Onions; minced
4 tb Fat, chicken
6 tb Flour, all-purpose
2 c Light cream
4 Eggs; hard-boiled, sliced
Bacon crumbles


Cook the spinach in 2 qts. water with the salt for 5 minutes. Strain; save the water. Rub spinach to a pulp through a strainer or puree in a blender. Brown onions in fat, add flour, blend. Cook for a few more minutes. Stir in 1 cup cool spinach liquid and cook, stirring, until thick and smooth. Add remaining liquid and the pureed spinach. Heat to boiling. Remove from heat and blend in the cream. Garnish with the egg slices and crumbled crisp bacon.


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