MISS NORMA'S CREAM OF SPINACH SOUP.....AND A SOUTHERN SNOWSTORM

Gridlock in Atlanta

 

From the Divine Miss M: "Do you believe this? At 12:54 PM, I received an email from the school that they are closing at 1:00 PM. I am on my way to school to pick up Luke and I have been at a stand still for 15 minutes. I am only 1/2 mile from the house!"

 

SNOW.....in Atlanta!

SNOW!.....in Mississippi

SNOW!.....in Alabama

SLEET!...In Pensacola

SNOW!......in Houston

 

At 3:00 PM, she was 4 miles from the school stuck in traffic going nowhere.

 Bus service was suspended due to the snow and ice. 3 1/2 hours in the car!

After 5 1/2 hours she finally reached the school safely, teary and upset.

This is normally a twenty minute drive.

Several comments on facebook from other young mothers stated

they had to abandon their cars and walk home in the snow storm.

Yes, the Divine Miss M, along with others, ended up spending the night at school!

The South was just not built for winter!

 

It seems that much of the country received a winter storm on this day, the 28th of January!

 

So, why not think hot soup!

Soup will always do!

 

Our most favorite café in Pensacola was Norma's on the Run!

Miss Norma had three successful locations for almost 20 years. 

 

Her Champagne Chicken Salad was simply the best you will ever taste!

 

And oh honey...

the Bread Pudding with Amaretto Sauce was always on our most requested list!

 

Many times, we stopped in to have lunch on one of our shopping excursions!

This Cream of Spinach soup is one of Miss Norma's recipes.

When I learned it included Stouffer's Spinach Souffle in the ingredients,

 I knew this was going to be incredible!

 

Norma's is now closed. Miss Norma decided  to move on with other things in her life. What a successful run she had and we were so fortunate to be a part of it! The good news is, she shared her prize winning recipes so we can continue some good cookin'....tea room worthy!

 

I love this stuff!

 

 

 

Cream of Spinach Soup

2 cups chopped celery

2 cups chopped onions
½ stick butter
½ cup flour
1 gallon water
½ cup chicken base
½ gallon milk
½ quart heavy cream
2 packages frozen spinach soufflé, thawed
2 bay leaves
½ t. pepper
½ t. nutmeg
1 cup warm heavy cream

 In a large stockpot, saute’ the celery and onions in the butter over medium-high heat until tender. Add the flour. Cook for 10 minutes, stirring constantly.

Add the water and chicken base and mix well. Bring to a boil over medium heat. Add the milk, heavy cream and spinach soufflé and mix well. Cook over low heat for 30 minutes. Do not boil.

Stir in the bay leaves, pepper and nutmeg. Cook for 35-40 minutes. Whisk in the warm heavy cream. Cook for 20 minutes. Remove bay leaves before serving.