Soup Verte

Ingredients

• 4 tablespoonfuls flour
• 3 tablespoonfuls Crisco
• 2 quarts stock
• 1 lb. spinach
• 1 bunch parsley
• 1 teaspoonful sugar
• 2 egg yolks
• 1 lemon
• Salt and pepper to taste

Method

1. 1

   Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve.

2. 2

   Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon.

3. 3

   Let boil five minutes.

4. 4

   Beat yolks of eggs with 1/4 cupful water, add them gradually to soup off fire, and stir near fire until cooked.

5. 5

   Soup must not boil after yolks are added.

6. 6

   Season with salt and pepper and serve.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 25. The excerpt below is the record exactly as published.

Soup Verte 4 tablespoonfuls flour 1 bunch parsley 3 tablespoonfuls Crisco 1 teaspoonful sugar 2 quarts stock 2 egg yolks 1 lb. spinach 1 lemon Salt and pepper to taste

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