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📝 Description
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🥘 Ingredients
As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock, No. 105.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making a vintage spinach and stock soup, expecting something rustic and comforting, but what I found was a delightful balance of elegance and simplicity. The soup came together with minimal fuss, and I appreciated the resourcefulness of using leftover cooked spinach. I was surprised by the vibrant green colour the spinach balls added to the soup — it was like a verdant surprise in every spoonful. This soup would be perfect for a weeknight cook looking to impress with minimal effort. The clear stock is the star here, and using homemade would elevate it further. I served it with crusty bread to soak up every last drop. The next time I make this, I'll try adding a touch of nutmeg to the spinach balls for an extra layer of flavour. If you're looking to elevate simple ingredients, give this a try.
