Spinach soup(english)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | 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 | tablespoon | Chopped parsley |
| 1 | teaspoon | Chopped thyme |
| 2 | ounces | Uncooked rice |
| 3 | pints | Chicken stock |
| 1 | ounce | Butter |
| Salt and black pepper | ||
Directions
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.