Spinach Soup
2 lbs spinach
1 chopped up onion
1 oz butter
2 cups milk
1 lemon, the juice
1-1/2 oz fine wheatmeal
Pepper and salt to tasteWash the spinach well, and cook it in 2 cups of water with the onion and seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe, stir into it the spinach, add the milk; boil all up, and add the lemon juice last of all. If the soup is too thick, add a little water.
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