Spinach Soup(english) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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 tbsp: Chopped parsley,
1 tsp: Chopped thyme,
2 ounce: Uncooked rice,
3 pint: 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.
Source from luhu.jp
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.
Source from luhu.jp