Cream of Spinach Soup

Potage a la Creme des Epinards

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Peck or Four Pints of Spinach
  • 8 Tablespoonfuls of Butter
  • 2 Quarts of Oyster Liquor
  • A Tablespoonful of Salt
  • A Teaspoonful of Granulated Sugar
  • ¼ of a Grated Nutmeg


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 Consomme may be used, or good Bouillon). Let all boil up, and then press through a strainer. Set it over the fire again and just at the boiling point, mix with it a tablespoonful of butter and a teaspoonful of granulated sugar. Serve hot with Croutons.