Cheesy Spinach Soup
(0 votes)
(0 votes)
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 kcal | (29 %) | ||
| Protein | 40.8 g | (42 %) | ||
| Fat | 34.41 g | (30 %) | ||
| Carbohydrates | 54.52 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.85 g | (90 %) |
more nutritional values
| Vitamin A | 11,509.3 mg | (1,438,663 %) | ||
| Vitamin D | 0.86 μg | (4 %) | ||
| Vitamin E | 25.23 mg | (210 %) | ||
| Vitamin B₁ | 1.01 mg | (101 %) | ||
| Vitamin B₂ | 2.47 mg | (225 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 2.46 mg | (176 %) | ||
| Folate | 2,339.19 μg | (780 %) | ||
| Pantothenic acid | 1.56 mg | (26 %) | ||
| Biotin | 9.38 μg | (21 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 337.95 mg | (356 %) | ||
| Potassium | 6,773.38 mg | (169 %) | ||
| Calcium | 1,296.09 mg | (130 %) | ||
| Magnesium | 952.1 mg | (317 %) | ||
| Iron | 33.07 mg | (220 %) | ||
| Iodine | 51.6 μg | (26 %) | ||
| Zinc | 7.06 mg | (88 %) | ||
| Saturated fatty acids | 18.37 g | |||
| Cholesterol | 237.09 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 14 cups Spinach
- 1 onion (diced)
- 2 garlic (diced)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 dash dry white wine
- 2 ½ cups vegetable stock
- ⅞ cup cream (at least 30% fat)
- 3 egg yolks
- 2 tablespoons Parmesan (grated)
- Nutmeg
- toasted Bread (if desired)
Preparation steps
1.
Quickly blanch the spinach in salted, boiling water for 1 minute. Drain well, and then chop.
2.
Fry the onion and garlic in hot butter. Dust with the flour and allow to foam, then quench with the white wine.
3.
Stir in the stock and simmer on a low heat for about 10 minutes, stirring occasionally.
4.
Add the spinach and cream and puree. If necessary add a little more stock or simmer for a little longer. Remove from the heat and stir in the egg yolks and the cheese. Season with salt and nutmeg and pour into deep plates. Serve with toasted bread.
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