1 tablespoon of salt
4 cups of boiling water
2 medium carrots cut
1 small cauliflower separated into florets
1 cup of diced potato
1 cup of diced green beans
1 cup of shelled peas
1 cup of chopped spinach
6 tablespoons of wheat flour
6 cups of milk
2 tablespoons of butter
1/4 cup of chopped parsley
1 tablespoon of salt
4 cups of boiling water
2 medium carrots cut
1 small cauliflower separated into florets
1 cup of diced potato
1 cup of diced green beans
1 cup of shelled peas
1 cup of chopped spinach
6 tablespoons of wheat flour
6 cups of milk
2 tablespoons of butter
1/4 cup of chopped parsley
Add salt to the water
Let it boil in a deep pot
Add the carrots, cauliflower, potatoes, and green beans
Cook over low heat until the vegetables are half-cooked
Add the peas and spinach and cook until almost tender
Mix the flour with milk
Pour over the vegetables
Cook until the soup is hot and slightly thickened
Remove from heat, add butter, and sprinkle with parsley
Serve 8 to 10 portions.
