Spinach Soup

Name: Spinach Soup
Cuisine: United Kingdom
Ingredients: Spinach 2 handfuls; onions 2; turnip 1; carrots; celery; parsley and thyme; parsley and thyme; good broth or the liquor in which meat has been boiled; butter the size of a walnut; salt and pepper; hot water 1 quart; butter ½ ounce and ½ ounce flour rubbed together; salt and pepper; butter ½ ounce and ½ ounce flour rubbed together; suet dumplings the size of walnuts.; suet dumplings the size of walnuts.

Mary Eaton, Bungay, Suffolk, 1823

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Spinach 2 handfuls
turnip 1
onions 2

Europe
United Kingdom
Stew
Soup

Method

Wash the spinach, parsley and thyme, peel the carrots, turnip and onions, scrub and string the celery.
Shred all these vegetables and put them in a stewpot with the bit of butter the size of a walnut.
Add the broth or meat liquor and stir till the vegetables are quite tender.
Work them with the liquor through a coarse sieve