Spinach Cream Soup

Recipe Ingredients

1		Fresh spinach
		(frozen spinach may be substituted)
1		Onion - sliced
4 tablespoons	60ml	Olive oil
7 cups	1659ml	Chicken stock
3		Eggs
6 tablespoons	90ml	Grated Parmesan cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
		Nutmeg - to taste
2		Garlic cloves - minced
6		Crusty country bread

Recipe Instructions

Wash the spinach, making sure it is well cleaned. Then chop it. Chop the onion.

Pour the olive oil into a soup pot and briefly saute the spinach and onion. After 3 minutes, add the chicken stock and cook slowly over low heat for about 30 minutes. Add more stock if necessary.

Beat the eggs and Parmesan cheese in a deep bowl. Add salt, pepper, and nutmeg and mix it all very well.

Blend the soup in a blender until thick and creamy and return it to the pot. Add the egg mixture and stir continually until all the elements blend well. Reheat the soup over low heat for about 5 to 8 minutes.

Rub the garlic on the slices of bread and place them in the oven for a few minutes. Place a bread slice in each bowl and immediately pour the hot soup on top. Serve hot.

This recipe yields 6 servings.

Source:
TWELVE MONTHS OF MONASTERY SOUPS by Brother Victor-Antoine d'Avila-Latourrette (c) 1996 - Triumph Books, an imprint of Liguori Publications, Liguori, MO - 198 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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