Recipes > Soup > Soup alla Modanese

Soup alla Modanese


  • 1 pound of spinach
  • 3 ounces of butter
  • salt
  • 2 eggs
  • 1 tablespoonful of grated Parmesan
  • nutmeg
  • stock


Wash spinach in five or six waters, then chop it very fine and mix it with butter, salt it and warm it up. Then let it get cold, pass through a hair sieve, and add eggs, Parmesan, and very little nutmeg. Add this to some boiling stock in a copper saucepan, put on the lid, and on the top put some hot coals so that the eggs may curdle and help to thicken the soup. Serve with fried croutons.


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The Cook's Decameron.

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