Cheesy Spinach Soup

Name: Cheesy Spinach Soup
Total time: 50 min
Yield: 4
Cuisine: European, Italian
Ingredients: 14 cups Spinach; 1 onion (diced); 2 Garlic cloves (diced); 2 tablespoons butter; 2 tablespoons All purpose flour; 1 dash dry white wine; 2.5 cups vegetable stock; 0.875 cup cream (at least 30% fat); 3 egg yolks; 2 tablespoons Parmesan cheese (grated); Nutmeg; toasted Bread (if desired)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Calories:

610

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

servings

Ingredients: 14 cups
Spinach; 1
onion (diced); 2
Garlic cloves (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 cheese (grated); Nutmeg; toasted Bread (if desired)

How healthy are the main ingredients?

Spinach onion Nutmeg

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Preparation steps

Quickly blanch the spinach in salted, boiling water for 1 minute. Drain well, and then chop.

Fry the onion and garlic in hot butter. Dust with the flour and allow to foam, then quench with the white wine.

Stir in the stock and simmer on a low heat for about 10 minutes, stirring occasionally.

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.