Spinach Soup Recipe

Put 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

delicious.



Soup can be made from any green vegetable or herb in the same way.

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