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Tuesday, 5 May 2020

SIX POINTS ON SPINACH SOUP




1.   Cook the spinach in a little salted water until tender
2.   Pass through a sieve
3.   Melt butter, cook the flour in it for a minute
4.   Gradually add spinach puree and some hot milk if necessary
5.   Season with salt, pepper and nutmeg
6.   Stir in the cream just before serving. Serve with croutons of fried bread.


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