Name: Spinach Soup
Ingredients: As much spinach as will half fill a vegetable dish; 2 quarts of very clear medium stock

Spinach Soup

Oven, in the book's wordsA quick oven

Ingredients

As much spinach as will half fill a vegetable dish
2 quarts of very clear medium stock

Directions

Boil the spinach until cooked.
Form the cooked spinach into balls the size of an egg.
Place the spinach balls into a soup tureen.
Pour the medium stock over the spinach balls.
Serve hot.

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 soup and gives it a mild, earthy vegetable flavour once cooked.
Medium stock: Forms the liquid base of the soup and carries its savoury flavour.

“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.