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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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