Spinach Soup

Ingredients

• 2 quarts spinach (between 120g and 600g depending how packed)
• 6 cups cold water (720ml)
• bit of bay leaf
• 1 teaspoon salt
• 3 tablespoons butter (42g)
• 2 cups milk (480ml)
• 1 clove of garlic or 2 tablespoons chopped onion
• cayenne pepper and celery salt
• 3 tablespoons flour
• ½ cup cream (120ml)

Method

1. Cook spinach in water thirty minutes.
2. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook five minutes and serve.
3. Garnish with beaten cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard