Title: Spinach Soup(English)
Categories: Soup British Vegetable
Yield: 6 Servings

2	lb	Spinach, washed and
		Shredded
1		Small turnip,peeled and
		Finely chopped
2		Carrots, peeled and
		Finely chopped
2		Small onions, peeled and
		Finely chopped
1		Stick celery,washed,trimmed
		And finely chopped
1	tb	Chopped parsley
1	ts	Chopped thyme
2	oz	Uncooked rice
3	pt	Chicken stock
1	oz	Butter
		Salt and black pepper

At one time spinach soup would also include a few young nettles in its ingredients.

Place the vegetables, herbs apd rice in a saucepan and pour 1 pint of tlle stock over. Bring to the boil, stirring, then cover and simmer for 30 minutes, stirring regularly. Allow to cool a little, then mash or liquidize the mixture. Return the mixture to a clean saucepan, add the remainder of the stock, the butter and seasoning. Bring to the boil and boil for 3 to 4 minutes, stiiring. Serve garnished, if desired, with a few croutons.

The traditional accompaniment to this soup is a few tiny suet dumplings, cooked in advance and dropped into the soup immediately before serving.

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