Creamy Spinach And Parsley Soup

Ingredients

• 4 tbsp flour
• 3 tbsp Crisco
• 2 quarts stock
• 1 bunch parsley
• 1 lb spinach
• 1 tsp sugar
• 2 egg yolks
• Juice of 1/4 lemon
• Salt and pepper to taste

Method

1. 1 Put stock into a saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through a sieve.
2. 2 Return the puree to the saucepan, add Crisco and flour mixed together with 1 cup of water, sugar, and strained juice of a quarter of a lemon. Let boil five minutes.
3. 3 Beat yolks of eggs with 1/4 cup of water, add them gradually to the soup off the fire, and stir near the fire until cooked. Do not let the soup boil after yolks are added. Season with salt and pepper and serve.