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Cream of Spinach Soup
October 11, 2005

This is delicious, and the perfect compliment is shredded parmesan cheese. It's great with toasted garlic bread. Like others I caramelized red onion in the butter, added a few red pepper flakes, and used chicken stock instead of the water and boullion. Also I threw the cooked spinach and broth and a cup of the cold milk in the blender (be careful after you initially start the blender with the lid on as you need to allow the steam to escape or the blender might explode).

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