If using fresh spinach, wash well and remove thick stems. In stainless steel pot, wilt spinach over low heat in just the water clinging to it. Chop and set aside. If using frozen spinach, defrost, then squeeze out as much liquid as possible. In soup pot, saute the onion in the olive oil until tender; add garlic and saute a couple of minutes more. Add 4 cups of the stock, the spinach and nutmeg. Bring to a boil lower heat and simmer, covered, for 10 minutes. Add the fresh basil and puree in a food processor or blender. (An emersion blender works well.) Return the pureed mixture to the soup pot. Add remaining 4 cups of stock and the milk. Heat through. Stir in the parmesan and salt and pepper. Serve in heated bowls and garnish with croutons. 8 servings.
Added: 1734 days ago by
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Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving. This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty
Added: 1735 days ago by
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