Zuppa alla Modenese
Ingrédients
- 1 lb (450 g) spinach
- 3 oz (85 g) butter
- Salt
- 1 tbsp grated Parmesan cheese
- 2 eggs
- nutmeg
Instructions
1. Wash spinach 5–6 times in clean water, then drain well. Chop very fine and mix with butter and some salt.
2. Cook the spinach mixture, then cool it. Purée it and mix in the cheese, eggs, and a pinch of nutmeg.
3. Mix in some boiling stock. If desired, place hot coals on the saucepan lid so that the eggs will curdle and thicken the soup.
4. Serve with fried croutons.
