1919 - The International Jewish Cookbook

Spinach Soup

DDV CULINARY

Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which it was cooked,
add one-half cup of chopped onions, cook until thoroughly done,
thicken with a white sauce made by melting two tablespoons of butter
to which is added two tablespoons of flour;
stir until smooth, add two cups of milk;
season with one-half teaspoon of salt and pepper
and add the spinach mixture.