Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
SPINACH SOUP(Soups) - (The International Jewish Cook Book)
Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which it
was cooked, add one-half cup of chopped onions, cook until thoroughly
done, thicken with a white sauce made by melting two tablespoons of
butter to which is added two tablespoons of flour; stir until smooth,
add two cups of milk; season with one-half teaspoon of salt and pepper
and add the spinach mixture.
Sorrel And Spinach SoupTo one quart of sorrel add a handful of spinach and a few lettuce
leaves. Put them in a frying pan with a large piece of butter and cook
until done. Add two quarts of boiling water, season with salt and pepper
and just before serving add two eggs well beaten into a gill of cream.
This is an excellent soup for an invalid.
Spinach Soup1 tablespoon cooked chopped spinach
2/3 cup chicken stock
1 egg yolk
1 tablespoon heavy cream
Salt and pepper
Cook spinach with stock eight minutes. Rub through a puree strainer,
reheat, add egg yolk slightly beaten, cream, and seasoning.
Spinach Soup1/2 peck spinach
2 tablespoons butter
1 1/2 tablespoon sugar
1 1/2 teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
1/2 cup water
Put spinach in double boiler with the butter and water. Let simmer
slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the water
and strain. Add the milk very hot. Do not place on the fire after the
milk has been added.
Half cream instead of milk greatly improves flavor.
Spinach SoupPut one quart of spinach, (cost five cents,) to boil in a
large pot, full of boiling water, well salted with two tablespoonfuls of
salt; cover until it boils up once; then remove the cover, and with a
wooden spoon press the spinach under water as fast as it rises to the
surface; boil it steadily only until it is tender; then drain it; run
plenty of cold water from the faucet over it, while it is still in the
colander; drain it again, chop it fine, and pass it through a kitchen
sieve with the aid of a wooden spoon; boil one quart of milk, (cost
eight cents,) and one quart of water; add the spinach to it, thicken it
by stirring in two tablespoonfuls of corn starch dissolved in cold milk;
season it with one teaspoonful of salt, quarter of a saltspoonful of
white pepper, and the same of nutmeg; (cost of seasoning one cent,) and
serve it as soon as it boils up. It costs only fifteen cents, and is
Soup can be made from any green vegetable or herb in the same way.
Viewed 1457 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookChicken À La Italienne
Boned Smelts, SautÉd
Fillet Of Sole À La Mouquin
Sweet EntrÉe Of Ripe Peaches
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Baba À La Parisienne
Pudding À La Grande Belle
Anchovy CanapÉs With Tomatoes
Fillet De Sole À La Creole
Chicken À La Sweetbread
Duck À La Mode In Jelly
PurÉe Of Celeriac
|Home Made Cookies.ca|