Spinach Cream Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spinach Cream Soup calories by ingredient
Introduction
From Twelve Months of Monastery Soups by Brother Victor-Antione d'Avila-Latourette From Twelve Months of Monastery Soups by Brother Victor-Antione d'Avila-LatouretteNumber of Servings: 6
Ingredients
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1 pkg frozen spinach (fresh ok too)
1 onion, chopped
2 cloves garlic, sliced
4 tbl olive oil
7 cups chicken stock
3 eggs
.25 cup grated parmesan
salt, pepper, nutmeg to taste
6 slices toasted italian bread, garlic bread optional
Directions
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.