Spinach Soup is a traditional British recipe, based on a French original, derived from Mrs Beeton's recipe of 1861, for a classic soup of balls or eggs made from blanched and chopped spinach served in hot clear meat stock. The full recipe is presented here and I hope you enjoy this classic British version of: Spinach Soup.
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This is a traditional French recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
155. INGREDIENTS.—As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock, No. 105.
Mode.—Make the cooked spinach into balls the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.
Time.—1 hour. Average cost,1s. per quart.
Seasonable from October to June.
Modern Redaction
Ingredients:
500g spinach
2l medium stock (make this so it's very clear)
Method:
Bring a pan of lightly-salted water to a boil. Add the spinach and cook for a few minutes, until wilted. Turn the spinach into a colander then press down on it with the back of a spoon to remove as much excess liquid as you can. Allow to cool and when it can be handled wring out as much liquid from the spinach as you can.
Turn the spinach out onto a work surface and chop finely. Shape the spinach into quail egg sized pieces, squeezing with your hands to compact.
In the meantime, bring the stock to a simmer. Turn the stock into a warmed soup tureen then carefully slip in the spinach eggs. Serve immediately.
