Spinach Soup



	Spinach Soup soups/stews, english 2 lb spinach, washed and 1 shredded 1 small turnip,peeled and 1 finely chopped 2 carrots, peeled and 1 finely chopped 2 small onions, peeled and 1 finely chopped 1 stick celery,washed,trimmed 1 and finely chopped 1 tablespoon chopped parsley 1 teaspoon chopped thyme 2 oz uncooked rice 3 pint chicken stock 1 oz butter 1 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.