Cream of Spinach
- Spinach
- 4 ounces butter
- A little grated nutmeg
- 1 tsp salt
- 2 quarts of strong stock
- 1 Tbsp butter
- 1 tsp granulated sugar
Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste. Put it into a stewpan with 4 ounces butter, nutmeg and salt. Cook and stir about 10 minutes (be patient, you rascal). Add to this strong stock. Let boil, then rub mixture through a strainer. Set it on the stove again and, when on the point of boiling, mix into it remaining butter and sugar.
Submitted by May 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min