Food > Recipe Directory > Courses/Meal Type > Soup > Baltic Cold Spinach Soup
Baltic Cold Spinach Soup Recipe
Baltic Cold Spinach Soup
Ingredients
- 6 cups (1.5 L) chopped spinach or beet greens
- 1-3/4 tsp (9 mL) salt
- 1/4 tsp (1 mL) white pepper or pepper
- 1 cup (250 mL) milk
- 3 egg yolks
- 1 piece (6 inches/15 cm) cucumber
- 1 cup (250 mL) sour cream
- 1/4 cup (60 mL) lemon juice
- 4 hard-cooked eggs, sliced
- 1/4 cup (60 mL) chopped chives or green onions
Preparation
In saucepan, bring 6 cups (1.5 L) water to boil; boil spinach, salt and pepper over medium-high heat, until greens are tender, about 4 minutes. Reduce heat to low.
Meanwhile, in bowl, whisk together milk and egg yolks; whisk in 1 cup (250 mL) hot soup. Stir milk mixture into soup; cook just below simmer, stirring constantly, until soup is thickened to milky consistency, 4 minutes. Pour into bowl; let cool. Refrigerate until cold.
Halve cucumber lengthwise; slice thinly and set aside.
Whisk 3/4 cup (175 mL) of the sour cream and lemon juice into soup. Ladle into 4 bowls; top with cucumber, eggs and 1 tbsp (15 mL) sour cream; sprinkle with chives.
Makes 4 servings.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 267 |
| Protein | 15 g |
| Fat (total) | 19 g |
| Sat. Fat | 9 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Cholesterol | 366 mg |
| Sodium | 1.196 mg |
| Calcium | 28 % RDI |
| Iron | 30 % RDI |
| Vitamin A | 94 % RDI |
| Vitamin C | 28 % RDI |
| Folate | 83 % RDI |
Also in this menu:
Source
Homemakers Magazine: Summer 2004
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