Soup Verte.
- 2 lbs. coarse beef, chopped fine.
- 1 turnip.
- 1 onion.
- Celery-seed tied in a bag.
- 1 grated carrot.
- Nearly a quart of spinach leaves.
- 2 lumps of sugar.
- 1 tablespoonful of butter, rubbed in flour.
- Bunch of parsley.
- Pepper and salt.
- A little of yesterday’s pastry, cut into strips—like “noodles.”
- 2 quarts of cold water.
Stew the beef with the celery-seed in a quart of water for two hours, or until the meat is in rags. Strain hard in a bag. Add the other quart of water in which have been simmering, for half an hour, the grated carrot, the spinach cut small, and the other vegetables sliced. Stew all together fifteen minutes; rub entirely through a colander; return to the fire, season; add sugar, chopped parsley, butter and flour; boil up and drop in the noodles, one by one. Simmer ten minutes, and pour out. It is a very good and wholesome soup for the spring-time.