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Soup Verte Recipe

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This recipe for Soup Verte, by , 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!

Contributor:  
Contributor:  
Peggy Thurston

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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