BLAND CREAM OF SPINACH SOUP (180)    RECIPE (114)

Name Value
NAME BLAND CREAM OF SPINACH SOUP
INGREDIENT
PRINT RECIPE YES
COST/PORTION .044
PRE-PREP STATE SCRATCH
NUMBER OF PORTIONS 10
DIRECTIONS
1) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  DO NOT BROWN.
2) RECONSTITUTE NON-FAT DRIED MILK WITH WATER.  SLOWLY ADD MILK TO
   ROUX AND BLEND THOROUGHLY.  COOK UNTIL MIXTURE IS THICKENED.
3) COOK AND PUREE SPINACH.  ADD TO CREAM SAUCE;  MIX TO DISTRIBUTE.
4) NOTE:  1.  ADJUST SEASONING TO TASTE.
          2.  1/3 OZ MINCED ONION MAY BE ADDED.
PORTION SIZE 6-FLOZ
PREPARATION TIME 25
EQUIPMENT
SERVING UTENSIL 6-OZ LADLE
DEFAULT CATEGORY SOUP
SYNONYM A-98