This is a recipe that comes from a Five Rose Cook Book that belonged to Ken’s mother, copyright 1956. By popular request it has become Maciej’s speciality on his “cooking night” he started with cream of asparagus moving on to cream of spinach as the season progressed.

This recipe makes 2 cups of soup. If you want more just double or triple it. The spinach is added as the pureed vegetable. Blending or putting in food processor works fine for the puree and of course any “all purpose flour” can be substituted for “Five Rose Enriched Flour”. From the Five Rose Cook Book:

The basis for Cream Soup is a thin White Sauce, (White Sauce No. 1).
1 tbsp. butter
1 tbsp. Five Roses Enriched Flour
1 cup milk, cream, vegetable water or stock
Season with salt, pepper, bay leaf, onion, celery seed or parsley. Yield – 1 cup sauce.

Melt butter, add flour and cook for 3 minutes after the mixture bubbles. Add liquid gradually, and cook over direct heat, while stirring constantly, until mixture is thick and smooth. Add seasonings.

To this sauce, from 1/2 to 1 cup puree of any of the following vegetables may be added, to make a nourishing and appetizing Cream Soup:
Asparagus, potato, tomato, pea, corn, carrot or dried pes, beans or lentils.
.Note: – Puree means any vegetable boiled or steamed and rubbed through a sieve or colander