1. Preheat oven to 425 degrees and line a small baking sheet with foil. Rub the cut sides of the garlic on both sides of each baguette slice. Brush on both sides with oil and place on prepared baking sheet. Bake for 8 to 10 minutes or until golden brown and toasty.
2. Bring stock to a boil in a large saucepan. While heating, whisk together cheese, semolina, and eggs. Stir into hot stock and cook for 2 minutes more, gently stirring constantly.
3. Tear spinach into bite-sized pieces and cook in soup for a few minutes more to lightly wilt (do not overcook). Place 2 bread slices in each bowl and ladle soup into each. Top with additional cheese, if you like.
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|Serving Size: 1 Serving (887g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 315 (42%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 740.3mg||228 %|
|Sodium 1793.1mg||62 %|
|Potassium 994.3mg||26 %|
|Total Carbohydrate 56.6g||17 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 55.2g|
|Protein 50.8g||73 %|
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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: 751
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