Spinach Soup
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 package frozen chopped spinach
1/3 cup canned beef consomme
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups milk
4 egg yolks, well beaten
Cooke the spinach in the consomme until tender. Season with salt and pepper. Add milk to the spinach and stir until well blended. Now pour a little of the hot soup in the beaten egg yolks until stirring constantly, then stir egg mixture into the soup. Simmer all together for a minute or so and serve hot. Sprinkle in a little grated nutmeg over each serving.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 package frozen chopped spinach
1/3 cup canned beef consomme
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups milk
4 egg yolks, well beaten
Cooke the spinach in the consomme until tender. Season with salt and pepper. Add milk to the spinach and stir until well blended. Now pour a little of the hot soup in the beaten egg yolks until stirring constantly, then stir egg mixture into the soup. Simmer all together for a minute or so and serve hot. Sprinkle in a little grated nutmeg over each serving.
Serves 6.
