Alice L. Friesen of Salem, Ore., requested a recipe for the cream of spinach soup that she had at the Ram's Pub in Salem. "It was fabulous," she says.

Kirk Kraff of Perry Hall responded: "As with many of my cream soups, I find the making of a good roux is the basis for success." Kraff adds that he hopes Friesen will enjoy the recipe.

Cream of Spinach Soup

Serves 8 as a meal, more as an appetizer

6 to 8 slices of your favorite bacon

1 1/2 sticks margarine or butter

1 medium onion, minced

2 cups all-purpose flour

3/4 tablespoon minced garlic

1 teaspoon salt

1 teaspoon hot sauce

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/2 gallon milk

3 new potatoes, peeled and diced small

3 carrots, cleaned and diced small

three 10-ounce boxes chopped spinach

Crisp the bacon, remove and crumble, reserving 4 tablespoons of the bacon fat. Add margarine and onion to pan and saute 3 to 4 minutes.

Add flour to make a roux and stir over low to medium heat for 5 to 6 minutes. Next, add garlic, salt, hot sauce, pepper and Worcestershire sauce. Add milk, 1 pint at a time, over medium-high heat until all is added and roux thickens fully (just before the milk boils).

Put in the potatoes and carrots, then simmer on low to medium heat for 25 to 30 minutes, stirring every 4 to 5 minutes so the soup doesn't burn. If you prefer a thicker soup, mash the potatoes and carrots at this point. Lastly, add the spinach and bacon bits and simmer for 5 to 10 minutes more. Enjoy with a French baguette.

Tester Laura Reiley's comments: "The creaminess of this soup makes one assume that it is oh-so-rich and laden with cream, but the truth is you can even use low-fat milk (not skim) and achieve a rich, creamy spinach soup.

"If you prefer a smooth soup, you can puree the soup in batches in the blender or food processor. The bacon adds a bit of smokiness and depth. I might suggest adding the bacon bits to each bowl of soup as a garnish, so that they are still crisp and add a bit of textural interest to the creamy soup."

Recipe requests

Betty Harrison of West Friendship is seeking a recipe for carrot cake like that served at the Candlelight Inn in Catonsville.

Karen K. Reed of Kalama, Wash., wants a recipe for elephant ears, "a deep-fried bread sold at flea markets and events. In Wenatchee, Wash., the Indians use it to make 'Indian tacos,' which are wonderful."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.