)
- 1 pt. milk
- 2 Tb. flour
- 2 Tb. butter
- 1 c. asparagus purée
- 1 tsp. salt
- 1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.
55. Cream-of-Spinach Soup.--Although cream-of-spinach soup is not especially attractive in appearance, most persons enjoy its flavor, and the soup serves as another way of adding an iron-containing food to the diet. Children may often be induced to take the soup when they would refuse the spinach as a vegetable.
CREAM-OF-SPINACH SOUP
(
Sufficient to Serve Four
)
- 1 pt. milk
- 2 Tb. flour
- 2 Tb. butter
- 1/2 c. spinach purée
- 1 tsp. salt
- 1/8 tsp. pepper
Make white sauce of the milk, flour, and butter. Add the spinach purée, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.