SPINACH SOUP (French Recipe)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- As much spinach as, when boiled
- will half fill a vegetable-dish
- 2 quart very clear medium stock, No. 105
Instructions
- Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen.
- This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.