Cream of Spinach Soup Recipe
Pick, wash and boil enough spinach to measure a pint, when cooked,
chopped and pounded into a soft paste. Put it into a stewpan with
four ounces of fresh butter, a small amount of grated nutmeg, a teaspoonful
of salt. Cook and stir it about ten minutes.
Add to this two quarts of strong stock
(see beef stock); let
boil up, then rub it through a strainer. Set the cream of spinach soup over the stove again,
and, when on the point of boiling, mix with it a tablespoonful of
butter, and a teaspoonful of granulated sugar. Recipe complete.