Soup Verte Recipe

• 4 tablespoons flour
• 3 tablespoons vegetable shortening
• 2 quarts stock
• 1 lb. spinach
• 1 bunch parsley
• 1 teaspoon sugar
• 2 egg yolks
• 1 lemon
• Salt and pepper to taste
• Juice of a lemon
• 1/4 cup water

1. Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes.
2. Strain, rubbing puree through sieve. Return it all to saucepan.
3. Add vegetable shortening and flour mixed together with cup of water, sugar, and strained juice of a quarter of lemon.
4. Let boil five minutes.
5. Beat yolks of eggs with water and add them gradually to soup.
6. Stir near fire until cooked.
7. Soup must not boil after yolks are added.
8. Season with salt and pepper and serve.

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