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Spinach Cider Soup

Grannys.kitchen's picture
Ingredients
  Meat stock 4 Cup (64 tbs)
  Spinach 1⁄2 Pound, chopped
  Carrots 4 , diced
  Minced parsley 1 Tablespoon
  Stalk celery 1
  Dill weed 1 Teaspoon
  Margarine 3 Tablespoon
  Apple cider 1⁄2 Cup (8 tbs)
  Onion 1 , chopped
  Plain yogurt 1 Cup (16 tbs)
  Garlic 1⁄2 Clove (2.5 gm), crushed
  Egg yolks 4
  Flour 4 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Bring stock to boil in large saucepan.
It can be made from bouillon cubes and water.
Add carrots and celery; cook until tender.
Remove from heat.
In a small skillet, melt margarine and saute onion until transparent.
Add garlic and flour; stir and cook for 2 minutes.
Combine 1/2 cup soup stock with onion mixture, stirring constantly; add mixture to cooked vegetables.
Add spinach, parsley, dill and cider.
Season and bring to a boil.
Beat yogurt and egg yolks together; pour into soup.
Reheat, but do not allow to boil.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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4.478125
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1292 Calories from Fat 559

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 17.6 g88.2%

Trans Fat 0 g

Cholesterol 769.7 mg256.6%

Sodium 2853.1 mg118.9%

Total Carbohydrates 136 g45.5%

Dietary Fiber 17.7 g70.7%

Sugars 49.7 g

Protein 55 g109.5%

Vitamin A 1329.2% Vitamin C 189.9%

Calcium 90.5% Iron 100.9%

*Based on a 2000 Calorie diet

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Spinach Cider Soup Recipe