Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Soups › Spinach Soup No. 3

Spinach Soup No. 3

1 cup chopped cooked spinach 1 quart white stock 2 tablespoons butter 3 tablespoons flour 1 cup milk Salt, pepper Add spinach to the stock, heat to boiling point, and rub through a sieve. Thicken with butter and flour cooked together, add milk and seasonings, reheat, strain and serve.

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← Spinach Soup No. 2Cauliflower Soup No. 1 →