Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
309
Calories
17g
Protein
25g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| 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
- 1 lb (450 g ) spinach
- 3 oz (85 g) butter
- Salt
- 1 tbsp grated Parmesan cheese
- 2 eggs
- nutmeg
Directions
1
Wash spinach 5–6 times in clean water, then drain well. Chop very fine and mix with butter and some salt.
2
Cook the spinach mixture, then cool it. Purée it and mix in the cheese, eggs, and a pinch of nutmeg.
3
Mix in some boiling stock. If desired, place hot coals on the saucepan lid so that the eggs will curdle and thicken the soup.
4
Serve with fried croutons.
Recipe sourced from
wikibooks