Emerald Soup
Soups & Stews
Cook: 15 minutes
From Locust Valley parents' council's 1983 cookbook (1983)
Recipe by: Posey Heisig
Ingredients
• 2 cans Campbell's cream of chicken soup
• 2 cans milk, or slightly more if desired =
• 1 pkg frozen spinach, cooked and squeezed dry
• 1 tsp tabasco sauce
Instructions
• Mix well in blender. Chill well, serve with
• dollops of sour cream. Goes well with
• meatloaf as a quick summer supper.
Original Recipe Scan
This recipe was transcribed from an original church cookbook. View the original scan below: