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4–6
helpingsEasy
25 min
Published 1861
Shred the spinach, chop the onion, and fry lightly in the melted butter for 10 min. Boil the stock and pour over the spinach and onion; simmer for 10 min. Rub through a hair or nylon sieve, add the milk to the purée. Measure the soup and thicken with