Spinach Soup
Ingredients
Directions
Prepare
Prepare a bain-marie or saucepan of boiling water and add the spinach, ensuring it does not boil.
Once cooked, drain the spinach in a sieve to remove excess water.
Shape and serve
Form the cooked spinach into balls the size of an egg.
Place the spinach balls into a soup tureen and pour the stock over them.
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
- Provides the bulk and green flavour of the soup, and holds its shape as balls once cooked and drained.
- Stock
- Supplies the liquid and savoury flavour that turns the spinach into a soup.
The step that matters
Keep the water from boiling when cooking the spinach. Spinach cooked at a rolling boil overcooks quickly, turning dull, mushy and watery. Gentler heat keeps its colour and texture, and it holds together better when formed into balls.
“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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