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Name: Spinach Cream Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Onion, Sliced; 6 sl Bread; 4 tb olive oil; Salt, Pepper And Nutmeg, To; 7 c Chicken Stock; 2 Garlic minced; 6 tb Grated Parmesan cheese; 1 pk Fresh Spinach (Can; 3 Eggs

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INGREDIENTS

1 Onion, Sliced
6 sl Bread
4 tb olive oil
Salt, Pepper And Nutmeg, To
7 c Chicken Stock
2 Garlic ; minced
6 tb Grated Parmesan cheese
1 pk Fresh Spinach (Can
3 Eggs

INSTRUCTIONS

1. Wash the spinach, making sure it is well cleaned. Then chop it. chop the onion. 2. Pour the olive oil into a soup pot and briefly saute the spinach and onion. After 3 minutes, ass the chicken stock and cook slowly over low heat for about 30 minutes. Add more stock if necessary. 3. Beat the eggs and the Parmesan cheese in a deep bowl. Add salt, pepper and nutmeg and mix it all very well. 4. Blend the soup in a blender until thick and creamy and return it to the pot. Add the egg mixture and stir constantly until all the elements blend well. Reheat the soup over low heat for about 5-8 minutes. 5. Rub the garlic on the slices of bread and place them in the oven for a few minutes. Place bread slice in each bowl and immediately pour the hot soup on top. Serve hot. Recipe by: Twelve Months of Monastery Soups. p. 20 Posted to MC-Recipe Digest V1 #648 by Sue on Jun 24, 1997

NOTES

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Spinach Cream Soup

1 Onion, Sliced
6 sl Bread
4 tb olive oil
 Salt, Pepper And Nutmeg, To
7 c Chicken Stock
2 Garlic minced
6 tb Grated Parmesan cheese
1 pk Fresh Spinach (Can
3 Eggs

1. Wash the spinach, making sure it is well cleaned. Then chop it. chop the  onion.    2. Pour the olive oil into a soup pot and briefly saute the spinach and  onion. After 3 minutes, ass the chicken stock and cook slowly over low heat  for about 30 minutes. Add more stock if necessary.    3. Beat the eggs and the Parmesan cheese in a deep bowl. Add salt, pepper  and nutmeg and mix it all very well.    4. Blend the soup in a blender until thick and creamy and return it to the  pot. Add the egg mixture and stir constantly until all the elements blend  well. Reheat the soup over low heat for about 5-8 minutes.    5. Rub the garlic on the slices of bread and place them in the oven for a  few minutes. Place bread slice in each bowl and immediately pour the hot  soup on top. Serve hot.    Recipe by: Twelve Months of Monastery Soups. p. 20 Posted to MC-Recipe  Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997

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Nutrition

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Serving Size: 1 Serving (720g)
Recipe Makes: 6 Servings

Calories: 490
Calories from Fat: 209 (43%)

Amt Per Serving		% DV

	Total Fat 23.2g	31 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 3.6g
Cholesterol 548.3mg		169 %
Sodium 1214.5mg		42 %
Potassium 792.5mg		21 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 34.7g
Protein 33.3g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 490

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