SC - Green soup

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P. Seton

Pleyn Delit
Constance B. Hieatt et al
Savory Green Soup

2 - 3 bunches of scallions          2 - 3 C chicken broth
2 lbs spinach               ½ tsp sugar
fresh herbs                 pinch each of ground cardomon and coriander
3 eggs well beaten              1 T arrowroot dissolved in 1/4 C water

Wash and trim green onions, spinach, herbs.
Put into a kettle of boiling chicken broth and boil for 3 - 4 minutes.
Drain the vegetables, reserving the broth 
Puree the vegetables  in the food processor.
Return to the kettle with the reserved broth and simmer.
Make a paste from the arrowroot and the water, add to the beten eggs.
Stir this mixture into the soup over low heat until the soup is thickened.