Spinach Cream Soup
2 cups spinach, cooked
4 oz butter
1/2 tsp grated nutmeg
1 tsp salt
2 qts stock
1 Tbs butter
1 tsp granulated sugarPick, wash and boil enough spinach to measure two cups, when cooked, chopped and pounded into a soft paste.
Put it into a stewpan with the fresh butter, nutmeg, and salt salt. Cook and stir it about ten minutes.
Add to this the strong stock, let boil up, then rub it through a strainer. Set it over the fire again, and, when on the point of boiling, mix with it a tablespoonful of butter, and a teaspoonful of granulated sugar.
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