Craig Claiborne

Cold Spinach Soup Smitane

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 pounds fresh spinach
  • 1 egg yolk
  • 3 scallion tops, chopped</

Method

  1. Pick over the spinach, remove and discard any tough stems, and wash the leaves in several changes of water. Drain the spinach. Put it in a saucepan with a tight-fitting lid. Do not add more water. Do not add salt. Cook the spinach over low heat for three to five minutes, until it is thoroughly wilted and tender.

  2. Drain the spinach and reserve three-quar