4 bunches spinach 2 tomatoes
1/2 kilo green peas pepper
salt 3 cups milk
2-tsp. corn flour 2-tsps.-butter
200 grams cream 1 pinch soda
Wash spinach leaves. Add salt, soda, chopped tomatoes and spinach in water. Boil for 10 minutes. Mix in mixture and strain the soup through a fine shift.
Melt butter in a frying pan. Sauté. Add spinach soup and corn flour mixed in milk. Boil for 10 minutes. Remove from the gas and add pepper and salt. Sprinkle boiled peas. In each soup bowl add churned cream. Serve warm.