Sopa coada
Instructions
Sauté with butter onion halves, chopped celery, carrot and spinach insaporitevi already blanched.
Pour the wine, then add the stock and bring to boiling.
Before withdrawing from the fire, add the beaten eggs, salt and pepper.
In a buttered baking dish arrange four slices of bread fried in butter, over spread a layer of spinach and Parmesan; still a layer of spinach and another of Parmesan.
Cover with the remaining slices bathed in broth of spinach.
Sprinkled with Parmesan and bake in hot oven at 100 degrees around two hours adding broth if the soup gets too dry.
Served hot.
Ingredients and dosing for 4 persons
- 4 eggs
- 1000 g of spinach
- 1 medium onion
- 1 carrot
- 1 stalk of celery
- 150 g of butter
- 150 g of parmigiano
- 8 slices homemade bread the day before
- 100 cl of broth
- 25 cl of verduzzo wine