Cream of Spinach Soup

Potage a la Creme des Epinards

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Peck or Four Pints of Spinach
  • 8 Tablespoonfuls of Butter
  • 2


Wash and boil one-half peck, or four pints of Spinach; this quantity will measure one pint when cooked, chopped and pounded into a fine paste. Then put it into a stewpan with four ounces of fresh butter, the grated nutmeg and a teaspoonful of salt. Let it cook for ten minutes, stirring constantly. Add to this two quarts of oyster liquor (on other than fast days Consom