Spinach soup
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Starter
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Contains tree nutsContains milkPork-freeAlcohol-freeGluten-freeHalal : to verify
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
servings
- 800 g 800 g Spinach(s)
- 30 g 30 g Butter
- 2 2 Egg(s)
- 2 c. à soupe 2 tablespoons grated Parmesan
- 1 l 1 l Poultry bud
- Nutmeg
- Salt
Method
- 1
Drain and squeeze the spinach, chop it coarsely, cook for a few minutes in 30 g of hot butter and let cool.
- 2
Beat the eggs with Parmesan, salt and nutmeg.
- 3
Mix the eggs with the spinach and pour in the hot broth.
- 4
Let thicken for a few moments on the heat by covering the pan.
- 5
Serve with croutons on each plate.
Nutrition
- calories
- 160 kcal
- fatContent
- 10 g
- fiberContent
- 3 g
- sugarContent
- 2 g
- sodiumContent
- 800 mg
- proteinContent
- 10 g
- cholesterolContent
- 75 mg
- carbohydrateContent
- 8 g
- saturatedFatContent
- 4 g
- unsaturatedFatContent
- 6 g
Indicative values from the source, for the original recipe.
Source : recette-plus
Reviews
Reviews
★★★★★
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