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Name: Spinach Soup (English)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: Salt and black pepper; 1 tb Chopped parsley; 1 Stick celery washed; 3 pt Chicken Stock; 1 oz Butter; 1 ts thyme Chopped; 2 lb Spinach washed and Shredded; 2 oz rice Uncooked; 2 Carrots peeled and Finely chopped; 1 Small turnip peeled and Finely chopped; 2 Small onions peeled and Finely chopped

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INGREDIENTS

Salt and black pepper
1 tb Chopped parsley
1 Stick celery ; washed
3 pt Chicken Stock
1 oz Butter
1 ts thyme ; Chopped
2 lb Spinach ; washed and Shredded
2 oz rice ; Uncooked
2 Carrots ; peeled and Finely chopped
1 Small turnip ; peeled and Finely chopped
2 Small onions ; peeled and Finely chopped

Servings

INSTRUCTIONS

At one time spinach soup would also include a few young nettles in its ingredients. Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of tlle stock over. Bring to the boil, stirring, then cover and simmer for 30 minutes, stirring regularly. Allow to cool a little, then mash or liquidize the mixture. Return the mixture to a clean saucepan, add the remainder of the stock, the butter and seasoning. Bring to the boil and boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few croutons. The traditional accompaniment to this soup is a few tiny suet dumplings, cooked in advance and dropped into the soup immediately before serving. Posted to MM-Recipes Digest V4 #270 by "ray.watson" on Tue, 1 Oct 1996.

NOTES

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Spinach Soup (English)

Salt and black pepper
1 tb Chopped parsley
1 Stick celery washed
3 pt Chicken Stock
1 oz Butter
1 ts thyme Chopped
2 lb Spinach washed and Shredded
2 oz rice Uncooked
2 Carrots peeled and Finely chopped
1 Small turnip peeled and Finely chopped
2 Small onions peeled and Finely chopped

At one time spinach soup would also include a few young nettles in its  ingredients.    Place  the vegetables,  herbs  apd rice in a saucepan and pour 1 pint of  tlle stock over. Bring to the boil, stirring, then cover and simmer for 30  minutes,  stirring  regularly. Allow to cool a little, then mash or  liquidize the mixture. Return the mixture to a clean saucepan, add the  remainder of the stock, the butter and seasoning. Bring to the boil and  boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few  croutons.    The traditional accompaniment to this soup is a few tiny suet dumplings,  cooked in advance and dropped into the soup immediately before serving.  Posted to MM-Recipes Digest V4 #270 by "ray.watson"  <ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.

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Nutrition

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Serving Size: 1 Serving (709g)
Recipe Makes: 6

Calories: 330
Calories from Fat: 127 (38%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 6.5g	33 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.6g
Cholesterol 34.7mg		11 %
Sodium 912.2mg		31 %
Potassium 1487.3mg		39 %
Total Carbohydrate 34.8g		10 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 30.2g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 330

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