Spinach Cream Soup

Ingredients

• Cook 2 quarts well-washed spinach
• melt 2 ounces butter
• add 2 ounces flour
• add y^ pint milk
• mix and dilute it with 3 pints white stock
• put y^ pint of whipped cream in a soup tureen

Method

1. 1

   Cook spinach in salted water for 2 minutes; drain and press out water; chop fine and rub through a sieve.

2. 2

   Melt butter, add flour, stir and cook for 2 minutes; add milk, stir for 2 minutes; add spinach, mix and dilute with white stock; stir till it boils.

3. 3

   Pour into a soup tureen with whipped cream and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 13. The excerpt below is the record exactly as published.

Spinach Cream Soup. — Cook 2 quarts well-washed spinach 2 minutes in salted water; drain and press out all the water; chop fine and rub it through a sieve; melt 2 ounces butter; add 2 ounces flour; stir and cook 2 minutes; add y^ pint milk, stir 2 minutes; add the spinach, mix and dilute it with 3 pints white stock ; stir till it boils ; put y^ pint of whipped cream in a soup tureen

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