Creamy Spinach Soup with Fried Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 245 μg | (408 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 497 mg | (12 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 303 mg | |||
| Complete sugar | 2 g |
Ingredients
- For soup
- 250 grams fresh Spinach
- ½ onion
- ½ garlic clove
- 30 grams clarified butter
- 30 grams Pastry flour
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For egg
- 4 eggs
- Pastry flour (for breading)
- 1 egg
- breadcrumbs (for breading)
- Frying oil (or butter) (for the pan)
Preparation steps
For the soup, bring 1 liter (approximately 4 cups) of salted water to a boil. Blanch the spinach, strain the spinach and keep the broth. Then puree the spinach.
Peel the onion and garlic and finely chop. Heat the butter in a saucepan and sauté the onion and garlic, dust with flour and continue to sauté. Then add the spinach, spinach broth, and cream. Simmer for 5 to 10 minutes.
For the eggs, boil the eggs until the whites are firm, drop in ice water until cooled, then peel. Dip the eggs in flour, then in the beaten egg, then in breadcrumbs. Heat a thick layer of oil in a pan over medium heat and cook the eggs, turning frequently, until golden brown, about 5 minutes.
To serve, gently whip the soup and season with salt, pepper, and nutmeg. Transfer to shallow serving bowls and top each soup with a baked egg.
