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Spinatsuppe (Spinach Soup)

 

33

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

2 pounds spinach
fresh
2 packages spinach
chopped, frozen
2 quarts chicken broth
*
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon white pepper
*
teaspoon nutmeg
*
2 large eggs
hard-cooked and sliced

Directions

Wash the fresh spinach thoroughly under cold running water to remove any sand.

Drain by shaking it vigorously by hand or in a lettuce basket, then chop coarsely.

If frozen spinach is used, thoroughly defrost and drain it.

Bring 2 quarts of chicken stock to a boil in a 3 to 4 quart saucepan and add the fresh or frozen chopped spinach.

Simmer uncovered about 6 to 8 minutes, then pour the entire contents of the pan into a sieve set over a large bowl.

Press down hard on the spinach with the back of a wooden spoon to extract all it's juices.

Set the liquid aside in the bowl and chop the cooked spinach very fine.

Melt 3 tablespoons of butter in the saucepan.

When the foam subsides, remove the pan from the heat and stir in the flour.

With a wire whisk, beat the hot stock into this white roux a little at a time.

Return the saucepan to the heat and, stirring it constantly, bring it to the boil.

Then add the spinach.

Season soup with salt, pepper and nutmeg.

Half cover the pan and simmer soup over low heat about 5 minutes longer.

Stir occasionally.

Garnish each serving of soup with a few slices of hard-cooked egg.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 25350% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 1148mg 48%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 33%
Sugars g
Protein 34g
Vitamin A 700% Vitamin C 173%
Calcium 39% Iron 61%
* based on a 2,000 calorie diet How is this calculated?

 

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