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Soup

Spinach Soup

A soup made by steaming spinach, forming it into balls, and simmering in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Spinach Soup

Spinach Soup

Ingredients

Directions

Prepare

  1. Steam the spinach in a bain-marie or saucepan of boiling water, ensuring it does not boil.

  2. Once cooked, drain the spinach in a sieve to remove excess water.

  3. Form the cooked spinach into balls the size of an egg.

Serve

  1. Place the spinach balls into a soup tureen and pour the stock over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Spinach
Forms the body of the dish and gives its green colour and earthy flavour.
Clear medium stock
Provides the liquid and savoury base that surrounds the spinach balls.

The step that matters

Draining the spinach. Spinach holds a lot of water, and excess moisture left in the balls would dilute the stock and make the balls fall apart. Pressing or sieving out the water keeps them firm and the soup clear.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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