Spinach Cream Soup
- Number of Servings: 6
Ingredients
1 pkg frozen spinach (fresh ok too)1 onion, chopped2 cloves garlic, sliced4 tbl olive oil7 cups chicken stock3 eggs.25 cup grated parmesansalt, pepper, nutmeg to taste6 slices toasted italian bread, garlic bread optional
Saute onion and garlic in olive oil, until onions translucent
add spinach and continue to saute for additional 3-5 minutes
Add stock and cook over low heat for 30 - 45 min
Beat eggs, add park, salt, pepper, and nutmeg.
Blend the soup with an emersion blender. Add egg mixture and blend some more.
Reheat soup over low heat for about 10 min
Toast bread slices - with garlic if desired. Place toasted bread in bottom of bowl and cover with hot soup.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TERICOLE.
add spinach and continue to saute for additional 3-5 minutes
Add stock and cook over low heat for 30 - 45 min
Beat eggs, add park, salt, pepper, and nutmeg.
Blend the soup with an emersion blender. Add egg mixture and blend some more.
Reheat soup over low heat for about 10 min
Toast bread slices - with garlic if desired. Place toasted bread in bottom of bowl and cover with hot soup.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TERICOLE.
Nutritional Info Amount Per Serving
- Calories: 178.4
- Total Fat: 6.9 g
- Cholesterol: 98.8 mg
- Sodium: 1,320.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.0 g
- Protein: 8.5 g
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