Cream of Spinach Soup

Ingredients

• two quarts of spinach
• one quart of thin white sauce
• two scant tablespoonfuls of butter
• three tablespoonfuls of flour
• one quart of milk
• salt and pepper to taste
• a half cupful of whipped cream

Method

1. 1

   Wash spinach thoroughly, boil for 15 minutes, then chop.

2. 2

   Blend with white sauce, heat until boiling, season, strain, and serve hot with croutons or whipped cream.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 5. The excerpt below is the record exactly as published.

CREAM OF SPINACH SOUP. Pick over and wash very thoroughly two quarts of spinach; change the water four or five times to make sure that all sand is removed. Have ready a large kettle partly filled with boiling salted water; boil for fifteen minutes, drain and drop into cold water (this heightens the color) ; drain again, pressing as dry as possible ; then chop and pound to a pulp. Have ready one quart of thin white sauce made with two scant tablespoonfuls of butter, three table- spoonfuls of flour, and one quart of milk. Add a little of this, a spoonful at a time, to the pulp, stirring and rubbing that it may be smoothly blended. Put on the fire and stir almost constantly until the soup reaches the boiling point ; add salt and pepper to taste, and strain. Return to the fire until scalding hot, then serve with tiny croutons or add a half cupful of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.