Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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