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Soup Verte Recipe

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This recipe for Soup Verte is from Clarington UMC, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp. Flour
3 Tbsp. Shortening
2 qts. Stock
1 lb. Spinach
1 bunch Parsley
1 tsp. Sugar
2 Egg Yolks
1 Lemon
Salt, to taste
Pepper, to taste
Directions:
Directions:
Put stock into saucepan; add spinach and parsley. Let all boil 20 minutes; strain, rubbing puree through sieve. Return it all to saucepan. Mix flour, 1 c. water, sugar, and juice of 1/4 lemon. Add to saucepan along with shortening. Let boil 5 minutes. Beat egg yolks with 1/4 c. water, add them gradually to soup, off heat. Stir near the fire until cooked. Soup must not boil after egg yolks are added. Season with salt and pepper and serve.

 

 

 

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