Title: Spinach soup(english)
 Categories: Soups/stews, English
      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.