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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Jewish Soup 8 Servings

INGREDIENTS

2 lb Spinach; washed, trimmed and chopped
2 qt Water
1 ts Sour salt
1 c Chopped scallions
3 Eggs
1 pt Sour cream

INSTRUCTIONS

From: ltsilver@borg.com (LT Silverman)
Date: Wed, 10 Jul 1996 14:49:57 -0400
1. In large kettle combine spinach and sour salt.
2. Beat eggs and sour cream in a bowl. Gradually beat 1 cup of the broth
into egg mixture.
3. Stir this mixture into remaining soup ( this prevents the eggs from
curdling). Stir to blend and remove from heat.
4. Correct seasonings. Serve hot or cold with a dollop of sour cream, if
desired. Serves 8.
JEWISH-FOOD digest 250
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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