Spinach Soup

Ingredients

• Half a peck of spinach
• one quart of stock
• one pint of milk
• half a pint of cream
• two tablespoonfuls of butter
• three of flour
• one teaspoonful of sugar
• salt, and pepper to taste

Method

1. 1

   Wash spinach and simmer for half an hour in a covered stewpan without water.

2. 2

   Chop fine and pound to a paste.

3. 3

   In a stewpan, stir butter and flour until smooth, then add spinach, sugar, salt, and pepper.

4. 4

   Gradually add stock, and when boiling, add hot milk.

5. 5

   Rub through a fine sieve and serve hot.

Nutrition per serving

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 1. The excerpt below is the record exactly as published.

salt and pepper to taste; one can of tomatoes (pint) , one hundred oysters. Cut up chicken as for frying, put lard in kettle, which has become hot. When lard is melted and hot add flour and cook till brown, stirring con- stantly to keep from burning. Then brown the diopped onion In this flour and lard. 2 SOUTHERN RECIPES Now put in your meat, and stir it for twenty minutes. In this roux add water gradually, and when all is added, put in the pint can of tomatoes, also parsley and thyme; set the kettle back on the stove to cook slowly for three hours. A half hour before serving put in your oysters, let them cook only half an hour, then take kettle off the fire, and put two tablespoonfuls of file in, stirring all the time. This thickens gumbo. Pour at once into hot tureen and serve. This should be served with boiled rice. SPINACH SOUP Half a peck of spinach, one quart of stock, one pint of milk, half a pint of cream, two tablespoonfuls of butter and three of flour, one teaspoonful of sugar

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