Spinach soup
Ingredients
- 500 gSpinach
- 426 gPotato
- 50 gSunflower oil
- 110 gOnion
- 206 gMilk
- 1,014 gBeef bone stock
- 17 gEgg yolk
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Beef bone stock44%
- Spinach22%
- Potato18%
- Milk9%
- Onion 5%
- Sunflower oil 2%
- Egg yolk 1%
Ingredients by weight, heaviest at the bottom.
Method
Peel and dice the potatoes, boil them in water until soft, then mash into a purée.
Pick over and wash the spinach and chop it finely. Soften it in a pot, stirring now and then, then blend into a purée.
Chop the onion small and cook it in the oil until pink.
Stir the potato and spinach purées into the onion, add the stock and bring to a boil.
Whisk the milk with the egg yolk, temper it with some soup, stir it into the pot and boil once.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Çorbalar (2011); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Çorbalar (2011)Accessed: November 4, 2026
Last changed: November 1, 2026