Cream of Spinach Soup

Ingredients

• Half a peck of spinach
• a quart of milk
• a tablespoon of butter
• one of flour
• a teaspoon of salt
• a quarter of a saltspoon of pepper
• the same quantity of nutmeg

Method

1. 1

   Wash and prepare spinach.

2. 2

   Boil in salted water until tender.

3. 3

   In a saucepan, melt butter, add flour, then gradually stir in milk.

4. 4

   Season with salt, pepper, and nutmeg.

5. 5

   Combine with spinach and serve.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 64. The excerpt below is the record exactly as published.

CREAM OF SPINACH" SOUP. The spinach must be very carefully washed, so as to get rid of the sand. Then re- move the leaves from the stalks. Put them into boiling water and salt. Use enough water to well cover the spinach. Boil until it is tender, — three minutes in the spring and tenor twelve when the spinach is very tough. The moment the leaves are tender enough to be rubbed away between the fingers they are done, and boiling thereafter makes them shrink. Half a peck of spinach, if in really good condition, — the leaves green, fresh, and large, — will yield about two quarts of leaves ; if poor, sometimes not more than a quart. A quart of leaves, when done, will be reduced to about a cupful, which will serve for four quarts of soup. For a quart, mix in a saucepan over the fire a tablespoon of butter and one of flour, stirring the flour in as the butter melts. This makes a perfectly smooth paste. Then add milk — a teacup at a time — until a quart is in the pan, stirring the mixture while pouring in the milk, which may be hot or cold. Hot milk is preferable, it saves time. If the soup has lumps in it the butter had not been melted. When all the milk has been added, the soup should be seasoned with a teaspoon of salt, a quarter of a saltspoon of pepper, and the same quantity of nutmeg

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