Title: Cream of Spinach Soup
Categories: None
Yield: 1 Servings

1 lb Spinach
Water
1 oz Flour
1 oz Butter
Salt
1 qt Well-flavored stock
Ground pepper
2 Egg yolks
Lemon juice
Croutons

Evelyn Scoville

Nineteenth-century cooks were very liberal in their use of cream, and it is
odd that this "cream" soup contains no cream or milk and only enough butter
to make a roux for thickening.

Pick over and wash the spinach. Put it into a sauce pan with a very little
water and cook thoroughly until done.

When tender, press it through a sieve to form a puree. Mix the flour and
butter together in a sauce pan and cook it over low heat for a couple of
minutes until it bubbles and forms a smooth mass but does not darken.

Add the spinach pur‚e salt, pepper, and stock to the sauce pan. Let the
soup come nearly to a boil, then remove it from the fire. Beat the egg
yolks with a little lemon juice and add a small amount of the spinach
mixture to this; dump this mixture into the spinach and stir it in. Taste
for seasoning. Serve with croutons.

Posted to recipelu-digest by LSHW on Feb 09, 1998