Esta es una exhibición prevé de cómo se va ver la receta de 'Spinat Suppe (Spinach Soup)' imprimido.

Receta Spinat Suppe (Spinach Soup)
by Sid's Sea Palm Cooking

I took the challenge... Well, not really I joined a new group on FB called Soup Saturday Swappers and this is my first foray to share a soup. This month's Theme is Healthy Soup Options. And I think this soup fits right in there.   It's light, healthy and tastes great.  I'm going back to my Danish roots on this one.  I have a cookbook called Danish Heritage Cook Book one of my sisters gave me several years ago and I used a recipe in there as a base for the soup. Like many Danish recipes, this was probably made in the spring, when the spinach was first coming into the garden and then adding a poached egg to it, made it more substantial.     I can see this as a starter to a meal.  It's very common in Denmark to have a 'klar' or clear soup as a starter or a light soup like this one.  Then the rest of meal would probably have been some Medisterpolse (danish sausage) and some boiled potatoes.   The soup was to fill you up before the main meal.   You know this has to be the simplest and one of the tastiest soups I've ever made.  I also made it Gluten Free. Cause I could.  And if you use some vegetable stock, this is also vegetarian.   The addition of a poached egg on the finished bowl, is a really interesting and surprisingly flavorful touch.  I have to admit to running out to the freezer and grabbing some of my rye bread out as an accompaniment to the soup.  And that completed my meal. I think though I'm going to add more onions next time.  I had some lovely Pork stock which I used, but I think maybe some vegetable stock would have been better. I'm also not going to poach the egg as long, cause it continued to cook when I added it to my soup.  Although that yolk made a kind of magic in the bowl.  Just sayin... I do like to tweak recipes, mostly to make them to my taste.   Here it is, Spinat Suppe or Spinach Soup.   yield: 4 ServingsAuthor: Sid's Sea Palm Cooking (adapted from Danish Heritage Cook Bookprint recipe Spinat Suppe (Spinach Soup) prep time: 10 MINScook time: 10 MINStotal time: 20 mins This is a light and very flavorful soup. Adding the poached egg on top at the end is a surprising finish. INGREDIENTS: 500 Gram Spinach cooked (I used a 10 oz frozen brick of Spinach) 1 bunch green onions, chopped, cooked with the spinach 1 tablespoon Butter 1 tablespoon flour (or use cornstarch to make it gluten free) 1 liter (just over 4 cups) Vegetable, Chicken or Beef stock 1/2 teaspoon salt 4 poached eggs INSTRUCTIONS: Cook the spinach and onions together, then puree them.(I used my immersion blender for this step) Melt the butter, add the flour or cornstarch, whisk together. Add the stock, one cup at a time, whisking well in between additions. Bring to a boil, then add the spinach and heat through. Serve with a poached egg on top of each bowlful.   Created using The Recipes Generator An InLinkz Link-up