Spinach Soup – Allinson Vegetarian Cookery Book
2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of
milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and
pepper and salt to taste. This will make about 3 pints of soup. Wash
the spinach well, and cook it in 1 pint of water with the onion and
seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe,
stir into it the spinach, add the milk; boil all up, and add the lemon
juice last of all. If the soup is too thick, add a little water.