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Spinach Soup With Poached Eggs

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Ingredients
  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
Directions

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

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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