Spinach Soup

Ingredients

• 2 lb. spinach
• 1 oz. butter
• 1 small onion
• ½ oz. cornflour
• 1 pint stock
• 1 pint milk
• a little cream
• salt
• pepper

Method

1. 1

   Pick and wash the spinach, cook with little water and salt until tender, then rub through a sieve.

2. 2

   Fry minced onion in melted butter until pale brown, add cornflour and stir until smooth.

3. 3

   Add spinach, stir over heat, moisten with stock, boil while stirring, then add milk and season.

4. 4

   Cook for another 10 minutes, remove scum, season with salt, pepper, and nutmeg, and add cream before serving hot.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 86. The excerpt below is the record exactly as published.

j oz. butter, half a lemon, 1 gill gravy, 1 tablespoonful meat glaze, 2 tablespoonsful chopped parsley, 8 to 10 small slices of beef marrow, seasoning, fleurons of puff paste. Wash the spinach, remove the stems and any withered leaves, then blanch and afterwards drain the spinach. Prepare the forcemeat (if that be used in place of sausage meat) , and make up either into small ball shapes, adding 1 or 2 yolks of eggs and a teaspoon- ful of chopped parsley. Lay out on a board 5 or 6 spinach leaves, and make up into ball shapes with the sausage or forcemeat, being careful that the latter are well wrapped up in the spinach. Range the shapes thus obtained in a buttered saute-pan, season with salt and pepper, moisten with the gravy, and place a few tiny bits of butter on top. Cook this in the oven (covered) for about 30 minutes. Blanch the beef marrow and drain on a cloth, then put on a baking- tin and reheat in the oven. Melt the meat glaze and remainder of butter together, add 1 teaspoonful parsley and lemon juice ; with this glaze the slices of marrow. Dish up the spinach in a suitable vegetable dish, place a slice of marrow on each shape of spinach. Pour the remainder of gravy and glaze round the base of the dish. Garnish with fleurons, and serve hot. Spinach a la Frangaise. Pick, wash, and cook 2 lb. of spinach in a very little salted water ; then drain, refresh in cold water, and press well, chop finely or pass through a hair sieve, put in a saucepan with 2 oz. of butter, season with salt, pepper, nutmeg, and a pinch of sugar, then cook over a quick fire, stirring constantly for a few minutes, add a tablespoonful of flour, and moisten SPINACH. 177 with £ gill of gravy. Dish up, surround with a border of puff-paste fleurons or croutons of fried breadi and serve. Spinach Soup. 2 lb. spinach, i oz. butter, r small onion, | oz. cornflour, i pint stock, i pint milk, a little cream, salt and pepper

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