Table of contents: VEGETABLES


Make this soup in the microwave.  I must tell you early that this recipe was a favorite of our sons when they were teenagers.  The story of how it can possibly be follows the recipe.


1 lb. package of frozen chopped spinach

2 T. flat-leaf Italian parsley

3 slices bacon (do not use flavored bacon such as “maple flavored”)

½ tsp. Lawry’s seasoned salt or Tony Chachere’s Original Cajun Seasoning

1 ( 10 ½-oz.) can consommé

ÂĽ cup minced onion

1 small clove garlic, minced then crushed

½ tsp. crushed basil leaves

1/8 tsp. freshly ground black pepper

1 pint Half and Half (no substitutions)

Grated Parmesan cheese


Seasoned croutons




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Cook the spinach according to the package directions; then puree with the parsley in a food processor.  Put the pureed spinach mixture into a large glass bowl; then add the crumbled bacon, seasoned salt, consommé, onion, garlic, basil, and pepper.  Stir to blend, then cover.  Cook in the microwave on full power for 14 minutes.


Allow the soup to completely cool; then add the Half and Half and stir to blend.


Cover and cook again on full power for 2 minutes or just until completely heated.

Because this wonderful soup is ugly GREEN, sprinkle it heavily with Parmesan cheese, paprika, and croutons to add to the flavors and make a more appealing presentation, color-wise!  Serve hot.  Serves 2 to 4.


When our children were teenagers, we took them on a vacation to the charming, little mountain town of Helen, Georgia.  The town’s arechiture resembles a Bavarian village in Germany with a small river that runs through it.   We had seen every possible sight and all of the surrounding mountains.  Growing tired and definitely hungry, the kids wanted to try a restaurant that specialized in apple strudel.  The Apple Strudel Haus, or something to that effect, was their choice.  The menu was not a la Carte, but full course meals.  The first course was cream of spinach soup, which probably would not be the first choice of most teenagers, but the boys were so hungry that they “wolfed” it down.  Our waitress was very impressed and served them a second cup of soup, which they ate!  Joe and I had to agree; it truly was delicious.  This all happened so long ago that I can’t remember if my recipe above resembles the restaurant’s recipe or not.

Later, with the boys’ encouragement, I made a cream of spinach soup; then  “tweaked it” several times before settling on this recipe.


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