Spinach Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Soup Base

two handfuls of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a bit of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of broth, or the water in which meat has been boiled ↝ Soup, broth [Soups, broth-based]
a quart of fresh water ↝ Water, tap [Tap water]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Dumplings

some suet dumplings, the size of a walnut
The suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

Instructions (4)

Shred two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley.
Put all into a stewpot, with, a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender: work them through a coarse cloth or sieve with a spoon; then with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together.
Have ready some suet dumplings, the size of a walnut, and before you put the soup into the tureen, put them into it.
The suet must not be shred too fine; and take care that it is perfectly fresh.

Original Text

Spinach Soup.

Shred two handfuls of spinach, a turnip, two onions, a head of celery, two carrots, and a little thyme and parsley. Put all into a stewpot, with, a bit of butter the size of a walnut, and a pint of broth, or the water in which meat has been boiled; stew till the vegetables are quite tender: work them through a coarse cloth or sieve with a spoon; 99then with the pulp of the vegetables, and liquor, a quart of fresh water, pepper and salt, boil all together. Have ready some suet dumplings, the size of a walnut, and before you put the soup into the tureen, put them into it. The suet must not be shred too fine; and take care that it is perfectly fresh.

Notes

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