| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Soups/stews, English | 6 | Servings |
INGREDIENTS
| 2 | lb | Spinach, washed and |
| Shredded | ||
| 1 | Small turnip,peeled and | |
| Finely chopped | ||
| 2 | Carrots, peeled and | |
| Finely chopped | ||
| 2 | Small onions, peeled and | |
| Finely chopped | ||
| 1 | Stick celery, washed, trimmed and finely chopped | |
| 1 | tb | Chopped parsley |
| 1 | ts | Chopped thyme |
| 2 | oz | Uncooked rice |
| 3 | pt | Chicken stock |
| 1 | oz | Butter |
| Salt and black pepper |
INSTRUCTIONS
At one time spinach soup would also include a few young nettles in its ingredients. Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of tlle stock over. Bring to the boil, stirring, then cover and simmer for 30 minutes, stirring regularly. Allow to cool a little, then mash or liquidize the mixture. Return the mixture to a clean saucepan, add the remainder of the stock, the butter and seasoning. Bring to the boil and boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few croutons. The traditional accompaniment to this soup is a few tiny suet dumplings, cooked in advance and dropped into the soup immediately before serving. Posted to MM-Recipes Digest V4 #270 by "ray.watson" <[email protected]> on Tue, 1 Oct 1996.
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