Spinach soup #4

Yield: 8 Servings

Measure Ingredient
2 pounds Spinach; washed, trimmed and chopped
2 quarts Water
1 teaspoon Sour salt
1 cup Chopped scallions
3 \N Eggs
1 pint Sour cream

From: ltsilver@... (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, .

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