Green Flageolets Soup

Ingredients

• 1 lb. flageolet beans
• 1 lb. spinach
• 1 pint cold water
• £ pint unclarifled vegetable stock
• 1 oz. dripping

Method

1. 1

   Soak the beans in cold water for 12 hours, drain them, and put them in a stew-pan with a pint of cold water; let them simmer till quite soft and pulpy, stirring occasionally.

2. 2

   Pick the spinach, boil it in another pan with a little salt till tender, strain and rub through a sieve.

3. 3

   Rub the beans also through a sieve and mix the two purees, diluting to the desired consistency with a little vegetable stock.

4. 4

   Season to taste, add the dripping, and stir over the fire till hot.

5. 5

   Serve with dice of fried bread.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 7. The excerpt below is the record exactly as published.

GREEN FLAGEOLETS SOUP. Potcirje Sans Souci. 1 lb. flageolet beana. 1 lb. spinach. 1 pint cold water. £ pint unclarifled vegetable stock (see page 8). 1 oz. dripping

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