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