Spinach Soup

Ingredients

• 4 cups White Stock II or III
• 2 quarts spinach
• 3 cups boiling water
• 2 cups milk
• ¼ cup butter
• ⅓ cup flour
• Salt
• Pepper

Steps

1. 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.

More recipes with broth or stock, spinach, milk, butter or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.