spinach soup

Name: spinach soup
Yield: 6-8
Cuisine: English
Ingredients: 4 c water; 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 milk; 1 or 2 dash(es) each black pepper, celery salt, mace, and dried onion flakes

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By Adrienne Bruce
@AdrienneBruce

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

Rating:

★★★★★ 1 vote5

Serves:

6-8

Method:

Stove Top

Ingredients

4 c

water
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

milk
1 or 2 dash(es)

each black pepper, celery salt, mace, and dried onion flakes
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How to Make spinach soup

Step-by-Step

Boil water and add boulion stir till dissolved.Then add seasonings.
Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.
Using a separate pot, make a roux out of the butter and flour, cooking and stirring over low heat till smooth and lightly browned.
Add roux to soup and stir rapidly till smooth.
Add milk, and heat through while stirring. Adjust seasoning to taste and serve.