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Name: Spinach Soup #4
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 Eggs; 1 pt Sour cream; 1 ts Sour salt; 1 c Chopped scallions; 2 lb Spinach; washed, trimmed and; 2 qt Water

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INGREDIENTS

3 Eggs
1 pt Sour cream
1 ts Sour salt
1 c Chopped scallions
2 lb Spinach; washed, trimmed and
2 qt Water

Servings

INSTRUCTIONS

From: ltsilver@borg.com (LT Silverman) Date: Wed, 10 Jul 1996 14:49:57 -0400 1. In large kettle combine spinach and sour salt. 2. Beat eggs and sour cream in a bowl. Gradually beat 1 cup of the broth into egg mixture. 3. Stir this mixture into remaining soup ( this prevents the eggs from curdling). Stir to blend and remove from heat. 4. Correct seasonings. Serve hot or cold with a dollop of sour cream, if desired. Serves 8. JEWISH-FOOD digest 250 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 8 Servings

Calories: 217
Calories from Fat: 160 (74%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 7.9g	39 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 1.6g
Cholesterol 419mg		129 %
Sodium 169.3mg		6 %
Potassium 187.6mg		5 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2g
Protein 12.7g		18 %
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: 217

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