Zuppa alla modenese ("soup in the style of Modena") is an Italian type of soup made with chicken or veal stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons.
- One pound of spinach is washed in five or six waters, then chopped very fine and mixed with three ounces of butter and some salt.
- The mixture is then heat and cooled, passed through a hair sieve (or puréed in a blender or processor) and combined with a tablespoon of grated Parmesan cheese, two eggs and a small amount of nutmeg, then combined with boiling stock.
- Sometimes, hot coals are placed on top of the lid to the saucepan so that the eggs will curdle and thicken the soup, which is served with fried croutons.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.