Ingredients:
2 pints chicken stock (can be made from boiling Chicken bones, or use water and chicken stock cubes)
1 stalk celery
1 medium onion
1 small carrot
salt and pepper to taste
2 ounces butter or margarine
2 ounces flour
1 ounce flake oatmeal
4 ounces chopped spinach
2 tablespoons cream
1 dessert spoon parsley
Instructions:
In a stock pot add the chopped celery, onion and carrots to the stock, salt and pepper to taste. Bring to the boil and cook for 30 minutes. Knead butter and flour together and add to the stock. Sprinkle in the flake meal, add the chopped spinach, and simmer for 15 minutes. Sieve, correct the seasoning and stir in the cream. Sprinkle with chopped parsley.
This Irish Soup is eaten with fingers of toast.
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