spinach soup
By
Adrienne Bruce
@AdrienneBruce
1
Got this recipe from a Victorian cookbook. I changed it a little to make it easier to understand. Really tasty.
Rating:
★★★★★ 1 vote
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
How to Make spinach soup
- 1Boil water and add boulion stir till dissolved.Then add seasonings.
- 2Add spinach leaves and cook and stir till leaves are wilted, about 20 minutes.
- 3Using a separate pot, make a roux out of the butter and flour, cooking and stirring over low heat till smooth and lightly browned.
- 4Add roux to soup and stir rapidly till smooth.
- 5Add milk, and heat through while stirring. Adjust seasoning to taste and serve.
