Adapted from a recipe from Claudia Rodin's Middle Eastern Cookbook, this is a light and delicious soup that is surprisingly filling. Yummy.
1. If using fresh spinach, wash and place in a pan over low heat and cover. When they collapse into a soft mass, chop.
2. Put stock, carrot and celery in a pan. Bring to a boil and season to taste with salt and pepper. Simmer 20 minutes until carrots are tender.
3. In a small pan, melt butter and when frothy, add flour to make a rue. When light golden in color, whisk in a ladleful of the soup and add gradually to the pot of stock. Simmer over low heat for another 10 minutes, then stir in spinach and simmer 10 minutes more.
4. Just before serving, beat egg yolks and lemon juice together in a bowl. Add a ladleful of the soup to the egg yolk mixture to temper, then pour into the soup slowing stirring constantly. This will add a lovely velvety texture to the soup that is without parallel. Do not allow the soup to come back to a boil or you will loose this texture. Serve immediately.
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Serving Size: 1 Serving (1490g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 654 | ||
Calories from Fat: 272 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 223.9mg | 69 % | |
Sodium 2019.9mg | 70 % | |
Potassium 2624mg | 69 % | |
Total Carbohydrate 58g | 17 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 52.4g | ||
Protein 39.1g | 56 % | |
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. |
Calories per serving: 654
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