Saturday, February 16, 2013

Spinach Soup

1 bunch Spinach
30 gm Butter
White Pepper to taste
2 Hard Boiled Eggs
3 Chicken Stock Cubes
2 tblspns Flour
1/4 tspn nutmeg

Method: Melt butter in large saucepan and stir in flour. Pour in combined water & stock cubes & stir until boiling. Add spinach, reduce heat & simmer for 15 mins. Stir in pepper & nutmeg. Serve in soup bowls & garnish with slices hard boiled egg.

Source: contributed by K. Slater in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.7.

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