Spinach soup (english)

6 Servings

Ingredients

Quantity Ingredient
2 pounds Spinach, washed and
Shredded
1 Small turnip,peeled and
Finely chopped
2 Carrots, peeled and
Finely chopped
2 Small onions, peeled and
Finely chopped
1 Stick celery, washed, trimmed and finely chopped
1 tablespoon Chopped parsley
1 teaspoon Chopped thyme
2 ounces Uncooked rice
3 pints Chicken stock
1 ounce Butter
Salt and black pepper

Directions

At one time spinach soup would also include a few young nettles in its ingredients.

Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of tlle stock over. Bring to the boil, stirring, then cover and simmer for 30 minutes, stirring regularly. Allow to cool a little, then mash or liquidize the mixture. Return the mixture to a clean saucepan, add the remainder of the stock, the butter and seasoning. Bring to the boil and boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few croutons.

The traditional accompaniment to this soup is a few tiny suet dumplings, cooked in advance and dropped into the soup immediately before serving.

Posted to MM-Recipes Digest V4 #270 by "ray.watson" <ray.watson@...> on Tue, 1 Oct 1996.

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