Spinach Soup

Ingredients

• 1 quart spinach
• 2 tablespoonfuls flour
• % cupful water
• 2 tablespoonfuls butter
• 1 tablespoonful chopped onion
• % teaspoonful celery salt
• 1 quart milk
• dash of pepper

Method

1. 1

   Steam the spinach in the water for 15 minutes.

2. 2

   Chop and push through a colander.

3. 3

   Return to a kettle with the liquid in which it cooked and add the other ingredients, having the butter and flour mixed together.

4. 4

   Cook until the mixture thickens slightly and serve piping hot.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 85. The excerpt below is the record exactly as published.

Spinach Soup 1 quart spinach 2 tablespoonfuls flour % cupful water 2 tablespoonfuls butter 1 tablespoonful chopped onion % teaspoonful celery salt 1 quart milk dash of pepper

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