Cookbook:Zuppa alla Modenese

Zuppa alla Modenese
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

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.

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 by Emily Waters.

Ingredients

• 1 lb (450 g) spinach
• 3 oz (85 g) butter
• Salt
• 1 tbsp grated Parmesan cheese
• 2 eggs
• nutmeg

Procedure

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.