Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pounds fresh spinach
- 8 cups chicken broth
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 2 hardboiled eggs, sliced
- =
Directions
Drain and chop coarsely.
Place a sieve or strainer over a large bowl.
Bring broth to a boil.
Add spinach.
Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl.
Press the spinach with a spoon .
Set the stock aside.
Chop the spinach very fine.
Melt the butter in the saucepan or soup pot.
Remove pan from heat and stir in the flour.
Slowly add the hot broth, mixing well.
Return pan to heat and bring broth to a boil, stirring constantly.
Add spinach, salt, pepper, and nutmeg.
Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally.
Serve soup garnished with slices of hard-boiled egg.