Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Cream of Spinach, Escarole or Lettuce Soup

Source: Irma S. Rombauer Joy of Cooking (1984)

Servings: 5

Start to Finish Time: 40 minutes

I use this recipe to make cream of broccoli soup, replacing the spinach with broccoli florrets.


  • 1 pound spinach, escarole, or leaf lettuce.
    (May substitute 1 cup frozen spinach for each pound.)
  • 2 tablespoons butter
  • 1 tablespoon grated onion
  • 2 tablespoons flour
  • 4 cups milk, and or stock
  • 3/4 teaspoon salt, or more if needed
  • 1/4 teaspoon paprika
  • 1 grating nutmeg, optional
  • Parmesan cheese, grated
  • 1 egg yolk, sieved


  1. Pick over and wash spinach, or you may use frozen spinach.
  2. Place it, while moist or frozen, in a covered saucepan. Cook about 6 minutes. Drain.
  3. Put through a strainer or blender.
  4. Melt butter in a saucepan.
  5. Add grated onions and sauté for 3 minutes.
  6. Stir in flour and cook until blended.
  7. Gradually stir in the milk and stock.
  8. Season with salt, paprika, and nutmeg.
  9. Add the spinach. Heat the soup well.

Serve sprinkled with Grated Parmesan cheese or sieved egg yolk.

Yield: 5 cups

Per Serving (excluding unknown items): 193 Calories; 11g Fat (51.5% calories from fat); 9g Protein; 15g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat.

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