| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Spinach |
| Water | ||
| 1 | oz | Flour |
| 1 | oz | Butter |
| Salt | ||
| 1 | qt | Well-flavored stock |
| Ground pepper | ||
| 2 | Egg yolks | |
| Lemon juice | ||
| Croutons |
INSTRUCTIONS
Evelyn Scoville Nineteenth-century cooks were very liberal in their use of cream, and it is odd that this "cream" soup contains no cream or milk and only enough butter to make a roux for thickening. Pick over and wash the spinach. Put it into a sauce pan with a very little water and cook thoroughly until done. When tender, press it through a sieve to form a puree. Mix the flour and butter together in a sauce pan and cook it over low heat for a couple of minutes until it bubbles and forms a smooth mass but does not darken. Add the spinach pur.e salt, pepper, and stock to the sauce pan. Let the soup come nearly to a boil, then remove it from the fire. Beat the egg yolks with a little lemon juice and add a small amount of the spinach mixture to this; dump this mixture into the spinach and stir it in. Taste for seasoning. Serve with croutons. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
A Message from our Provider:
“Forgiveness is not automatic”