spinach soup

Spinach Soup

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Adrienne Bruce


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


★★★★★ 1 vote

Stove Top


  • 4 c
  • 20 oz
    fresh spinach leaves, coarsely chopped and stems removed
  • 4 tsp
    dry beef boulion or four cubes
  • 1/4 c
    butter or margarine
  • 1/3 c
    flour, white or wheat
  • 2 c
  • 1 or 2 dash(es)
    each black pepper, celery salt, mace, and dried onion flakes

How to Make spinach soup


  1. Boil water and add boulion stir till dissolved.Then add seasonings.
  2. Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.
  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.
  4. Add roux to soup and stir rapidly till smooth.
  5. Add milk, and heat through while stirring. Adjust seasoning to taste and serve.

Printable Recipe Card

About spinach soup

Course/Dish: Beef Cream Soups
Main Ingredient: Vegetable
Regional Style: English

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