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.