Chilled Spinach (The Olympic Kitchen Cookbook, ARA Services, 1983)

Chilled Spinach
The Olympic Kitchen Cookbook, ARA Services, 1983

1 package (10 oz) frozen chopped spinach
1 cup chicken broth
1/2 cup finely chopped onion
1/3 cup grated carrot
1/2 tsp. marjoram leaves, crushed
1/8 tsp. garlic powder
3 tablespoons butter or margarine
3 tablespoons flour
1 cup milk
2 tablespoons dry white wine
1/2 tsp. salt
Generous dash hot pepper sauce
1/2 cup sour cream
Chopped hard cooked egg

Cook spinach as package directs, DO NOT DRAIN.  In blender container, combine spinach and chicken broth, blend until smooth. In 2 quart saucepan, cook onion and carrot with marjoram and garlic powder in butter until vegetables are tender. Blend in flour. Gradually add pureed spinach mixture.

Cook over medium heat, stirring frequently, until slightly thickened. Add milk, wine, salt and hot pepper sauce. Pour into serving bowl. Cover, refrigerate overnight. Just before serving, blend in sour cream.  To serve, ladle into chilled bowls, garnish with chopped eggs.  Makes 5 cups or 6 servings.