Zuppa alla Modenese (Soup in the Style of Modena)
Zuppa alla modenese is a spinach soup from Modena, enriched with butter, Parmesan and eggs. The spinach is washed repeatedly, chopped fine, cooked in butter and puréed, so the base is smooth and deeply green. Eggs stirred in with a pinch of nutmeg thicken the boiling stock as they set. The old trick of placing hot coals on the pot lid cooks the top gently. Fried croutons add the crunch.
Instructions
Wash the spinach in clean water five or six times, until no grit is left, then drain it well. Chop it very fine and work it together with the butter and a little salt.
Cook the spinach and butter mixture, then let it cool. Purée it until smooth.
Stir the grated Parmesan, the eggs and a pinch of nutmeg into the purée until evenly combined.
Mix in boiling stock to make the soup. If you want a thicker soup, set a few hot coals on the saucepan lid so the heat from above sets the eggs and they curdle into the broth.
Serve the soup hot, with fried croutons on the side or on top.
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