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Spinach Soup With Poached Eggs

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  Frozen spinach 1 Pound (In A Block)
  Butter 3 Tablespoon
  All purpose flour 5 Tablespoon (Plain Flour)
  Milk 2 1⁄4 Cup (36 tbs)
  Creme fraiche 1⁄4 Cup (4 tbs) (Sour Cream)
  Ground nutmeg 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
  Eggs 4

Put the spinach in a small casserole.
Cover and microwave on HIGH for 8 minutes, stir once after 4 minutes.
Put the butter in a bowl and melt in the microwave on HIGH for 1 minute.
Stir in the flour.
Pour in the milk slowly and beat well with a hand whisk.
Microwave on HIGH for 3 minutes, stir every minute.
Stir in the spinach and transfer to a soup tureen.
Stir in the sour cream (creme fraiche), nutmeg, salt and pepper.
Break the eggs one at a time and place carefully on the surface of the soup.
Prick each egg yolk in 2 or 3 places.
Put the soup tureen in the oven and microwave on HIGH for 3 minutes until the egg whites are cooked.

Recipe Summary

Everyday, Healthy

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1428 Calories from Fat 761

% Daily Value*

Total Fat 86 g131.9%

Saturated Fat 39.4 g197.1%

Trans Fat 0 g

Cholesterol 993.5 mg331.2%

Sodium 1222 mg50.9%

Total Carbohydrates 109 g36.2%

Dietary Fiber 15.5 g61.9%

Sugars 31.9 g

Protein 68 g136%

Vitamin A 1116.1% Vitamin C 41.6%

Calcium 129% Iron 88.4%

*Based on a 2000 Calorie diet

Spinach Soup With Poached Eggs Recipe