Cream of Spinach Soup (Potage a la Creme d’Epinards)

Ingredients

• a half quart of spinach
• four cups milk
• one tablespoon butter
• two tablespoons flour
• a half pint of cream
• salt
• speck of baking soda

Method

1. 1

   Wash spinach and cook in hot salted water with baking soda until boiling.

2. 2

   Pass through a sieve.

3. 3

   Heat milk, mix butter and flour, then add boiling milk.

4. 4

   Add ground spinach and adjust thickness with more milk.

5. 5

   Add cream just before serving, serve with croutons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.

Cream of Spinach Soup ( Potage a la Creme d’ Epinards) Take a half quart of spinach; wash clean and rinse well; put on in hot water with salt, speck of baking soda; cook until it comes to a 42 THE SWEDISH, FRENCH, boil. Pass through the machine three or four times; press through a fine sieve. Heat four cups milk; put one tablespoon butter in a saucepan; add two tablespoons flour; when well mixed add the boiling milk. Beat until it becomes very creamy; add some more milk. Add one cup of the ground spinach. If the soup should be too thick, add a trifle more of the hot milk and, just before serving, add a half pint of cream

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