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LOCATION: Recipes >> Soups >> Spinach 05

Print this Recipe    Spinach 05

Spinach Soup with Parmesan

Wash, dry pick over and shred 1 1/2 lb spinach (or chard). Melt
1 1/2 oz butter and put in the spinach, along with salt and nutmeg.
Keep stirring and simmering until the spinach is wilted. Pour 2-3
pints boiling stock over the spinach, and bring soup to a simmer.

In another bowl, mix 3-4 egg yolks and 2 oz or so grated parmesan
or similar hard tasty cheese. Add some of the soup to mix it all
together easily.

Remove the pan from the heat and beat in the egg-cheese mixture,
then put the soup through a blender or food mill.

Cook very gently for a minute or two, then serve with bread. When
reheating, do not boil.

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