1906 Pistachio Soup

1906 Pistachio Soup.
20th Century Cook Book
Maude C. Cooke
1 pint milk
1 ounce chopped pistachio nuts
½ tsp almond paste
1 pint spinach
1 tbs butter
1 tbs arrow root
½ tsp pepper
Salt
Dash of white pepper
The pistachio soup is a cream soup flavored with pistachio nuts and colored with spinach. To make the soup, first put one pint of milk over the fire in a double boiler, and add to it one ounce of chopped pistachio nuts made almost as fine as a powder and one-half teaspoonful of almond paste. Mix well and boil twenty minutes. Pick over one pint of spinach that is as fresh and green as you can get it. Pick out the stems and ribs of the leaves, and boil that which is left in enough boiling salted water to cover it. When tender drain and chop very fine; then press to a pulp with a potato masher. Add the spinach to the soup, mix thoroughly, then add one tablespoonful of butter. Moisten a tablespoonful of arrow root with a little cold water, add a little of the hot liquid to it, and then stir into the soup and cook it until it is as thick as a thin cream. Just before serving add one-half teaspoonful of pepper, salt, and a dash of white pepper. Very nice to serve at a green luncheon.
Did we eat it? Yes
Would I make it again? Yes
Notes: I did not thicken with arrow root. Instead I used less milk.

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