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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 342
% Daily Value**
Total Fat 18g
Saturated Fat 8g
Unsaturated Fat 2g
Cholesterol 161mg
Sodium 3970mg
Total Carbohydrate 14g
Dietary Fiber 5g
Sugars 3g
Protein 33g
Vitamin A  398%Vitamin C  27%
Calcium  26%Iron  33%
Potassium  45%Vitamin E  17%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spinatsuppe (Spinach Soup)

Recipe Tags: Soup Recipes

Date Added: June 11, 2009


2 Pounds Spinach fresh -=OR=-
2 Packages Frozen Spinach
2 Quarts Chicken Stock fresh or canned
3 Tablespoons Butter (1 1/2 Lbs.)
2 Tablespoons Flour all-purpose
1 Teaspoon Salt ; (optional)
1/4 Teaspoon White Pepper freshly ground
1/8 Teaspoon Nutmeg freshly grated
2 Eggs hard-cooked &
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1. Wash the fresh spinach thoroughly under cold running water to remove any sand.

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

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

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

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

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

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

8. Melt 3 tablespoons of butter in the saucepan.

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

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

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

12. Then add the spinach. Season soup with salt, pepper and nutmeg.

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

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

15. To make these, remove the yolks from 2 or 3 hard-cooked eggs (depending on how many people you plan to serve) and mash them to a paste with about 1 to 2 teaspoons of softened butter.

16. Roll the mixture into little balls and nestle 2 or 3 into each halved egg white.

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Dietary Notes:
This recipe is high in Vitamin A with 398% of your daily recommended intake per serving. This recipe is high in Vitamin C with 27% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, MSG, Poultry allergies.
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