spinach soup

Name: spinach soup
Yield: 6
Cuisine: English
Ingredients: 4 cup(s) water; 20 ounce(s) fresh spinach leaves, coarsely chopped and stems removed; 4 teaspoon(s) dry beef boulion or four cubes; 1/4 cup(s) butter or margarine; 1/3 cup(s) flour, white or wheat; 2 cup(s) milk; 1 or 2 dash(es) each black pepper, celery salt, mace, and dried onion flakes

(1 RATING)

30 Pinches

Adrienne Bruce

Coeur d'Alene, ID

Updated on May 24, 2012

Got this recipe from a Victorian cookbook. I changed it a little to make it easier to understand. Really tasty.

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cook time

method Stove Top

yield 6-8 serving(s)

Ingredients

4 cups water
20 ounces fresh spinach leaves, coarsely chopped and stems removed
4 teaspoons dry beef boulion or four cubes
1/4 cup butter or margarine
1/3 cup flour, white or wheat
2 cups milk
1 or 2 dashes each black pepper, celery salt, mace, and dried onion flakes

How To Make spinach soup

Step 1

Boil water and add boulion stir till dissolved.Then add seasonings.

Step 2

Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.
Step 3

Using a separate pot, make a roux out of the butter and flour, cooking and stirring over low heat till smooth and lightly browned.
Step 4

Add roux to soup and stir rapidly till smooth.
Step 5

Add milk, and heat through while stirring. Adjust seasoning to taste and serve.
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