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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Zuppa alla Modenese

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 lb (450 g) spinach
  • 3 oz (85 g) butter
  • Salt
  • 1 tbsp grated Parmesan cheese
  • 2 eggs
  • nutmeg

Method

  1. Wash spinach 5–6 times in clean water, then drain well. Chop very fine and mix with butter and some salt.
  2. Cook the spinach mixture, then cool it. Purée it and mix in the cheese, eggs, and a pinch of nutmeg.
  3. Mix in some boiling stock. If desired, place hot coals on the saucepan lid so that the eggs will curdle and thicken the soup.
  4. Serve with fried croutons.