Photo: Wesual Click
Spinach soup with parmesan biscuits and poached eggs
23 ingredients
30 min + 1 hr
Serves 2
openrecipes
Estimated Nutrition (whole recipe, rough)
1199
Calories
42g
Protein
55g
Fat
127g
Carbs
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 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 tbsp butter
- 1 onion
- 100ml/3½fl oz white wine
- 1 garlic
- handful fresh parsley
- 3 tarragon
- 4 handfuls fresh baby spinach
- 200ml/7fl oz hot vegetable stock
- 200ml/7fl oz double cream
- 50g/1¾oz grated parmesan
- salt and freshly ground black pepper
- 85g/3oz plain flour
- 45g/1½oz semolina
- 120g/4¼oz unsalted butter
- 1 free-range egg yolk
- 2-3 tbsp freshly grated parmesan
- 2-3 tbsp grated mature cheddar
- 50g/1¾oz freshly grated parmesan
- 1 tbsp white wine vinegar
- 2 free-range eggs
- 2 medium slices white bread
- 1 tbsp olive oil
- 1 garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes