I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
omano, Parmesan, fennel seeds, milk, egg, salt, and pepper.
Combine
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Distribute spinach between serving bowls. Top with parsley and Parmesan.
Bring stock to a gentle simmer over low heat. Whisk eggs and nutmeg until frothy then stir through stock. Remove from heat and ladle over spinach. Serve immediately.
ell!
Stir in chopped spinach, onion, tomato, salt, spices and
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
For a smooth and velvety soup like Lydia's, I pulsed
In large stock pot, heat olive oil and saute onion, celery, and garlic until limp.
Add lentils and broth; bring to a boil.
Reduce heat and simmer, covered, 1 hour or until lentils are tender.
Cool slightly.
Using blender, puree soup in batches; return to stock pot.
Rinse spinach in colander and squeeze out as much moisture as possible.
Add spinach to soup, stirring to combine completely.
Place in non-reactive (glass or plastic) container and chill, covered, in refrigerator.
Serve cold or at room temperature.
Spray a 1-1/2L to 2L dish with non stick spray. Preheat oven to 350\u00b0F.
Spread thawed and squeezed dry spinach over bottom of dish.
Place thawed fillets over spinach and sprinkle with salt and pepper.
In a bowl mix the flour and water, add the soup and mix well.
Spoon over fillets and top with shredded cheese.
Bake 30-35 minutes.
On top of stove, combine soup and consomme; bring to a boil. Add soy sauce.
Pour in egg and stir constantly for 2 minutes, until egg separates into shreds.
Pour and serve.
Put Broth and spinach into a 4 quart pot.
Bring to a simmer, breaking up the spinach until thawed.
In a small bowl, beat eggs, cheese and nutmeg with a fork.
Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
Preheat oven to 350\u00b0.
Cook spinach and drain liquid into measuring cup.
Reserve spinach for later use.
Add enough water to spinach liquid to make 4 cups.
Place liquid and salt in a medium saucepan and bring to a boil.
Stir in grits slowly. Cover, reduce heat and cook, stirring occasionally, until liquid is absorbed according to grits package directions.
Stir in egg, soup, cheese and spinach.
Place in 2-quart casserole.
Bake for 10 to 15 minutes.
Top with buttered crumbs and bake for 5 more minutes.
Serves 6.
ink.
Meanwhile, in a soup kettle or Dutch oven, saute
In a medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; chill.
Serve with fresh vegetables, crackers, pumpernickel bread or chips.
Makes 3 cups.
cup parmesean, eggs, spinach, and soup mix.
In 6 quart
Preheat oven to 350 degrees.
Place chicken breasts in casserole dish or lasagna pan.
In a large bowl, lightly mix together the drained spinach, egg and onion.
Cover the chicken with the spinach mixture, then sprinkle with all the cheese.
Pour soup mixture over the top.
Cover completely with dry stuffing mix and pepper.
Drizzle with olive oil.
Cook uncovered for about an hour.
Preheat oven to 350\u00b0F.
Thaw the spinach and squeeze out as much juice as you can. This will keep your casserole from being watery.
Combine spinach, egg, salt, pepper, onion, cheese, and celery soup in a bowl.
Spoon into a greased (with cooking spray) 2 quart pyrex dish.
Top with bread crumbs.
Bake covered with aluminum foil 30 to 35 minutes.
Im medium saucepan, bring chicken broth to a boil.
Stir in egg noodles and cook per package directions.
Beat eggs, water, parmesan cheese and pepper together.
Stir spinach into the broth and reheat to boiling.
Pour egg mixture into soup slowly while stirring constantly with a fork.
Cook 30 seconds.
Check seasonings and add salt if desired.