Reference > Farmer's Cookbook > SOUPS > Spinach Soup
  Cream of Celery Soup Cream of Lettuce Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Spinach Soup

4 cups White Stock II or III
1/4 cup butter
2 quarts spinach
1/3 cup flour
3 cups boiling water
Salt
2 cups milk
Pepper

Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cream of Celery Soup Cream of Lettuce Soup  
 
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