Spinach Soup
Ingredients
Directions
Cook the spinach in a bain-marie or saucepan of boiling water without boiling it.
Once cooked, drain the spinach in a sieve to remove excess water.
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
- Cooked, drained and shaped into balls, it forms the solid part of the soup.
- Clear medium stock
- Supplies the liquid and savoury base in which the spinach balls are served.
The step that matters
Cook the spinach without boiling it. Spinach cooked in water kept below a boil stays tender and bright green. Boiling overcooks the leaves, dulling their colour and making them mushy, which weakens the balls once they are formed.
“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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