Spinach Soup

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      25 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. spinach
  • 1 small onion
  • 1 oz. butter


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 ½ oz.