Zuppa Di Spinaci Alla Modenese

Spinach soup à La Modena

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 lbs. of spinach
  • 1 gill of stock
  • 2 ozs. of butter
  • 2 or 3 tablespoons of grated cheese, salt, pepper
  • a little nutmeg
  • 1 or 2 eggs, croûtons of fried bread.


Boil the spinach in salted water. When tender, drain thoroughly and put in an earthenware casserole, with the butter and stock. Stir well, add the eggs, the seasoning and the cheese. Simmer gently till the mixture thickens, and serve with croûtons of fried bread.