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Suprise, surprise. Another amazing recipe adapted from Marcella Hazan's Essential's of Italian Cooking. This is one of my bibles. Not only did I love this spinach soup, but all four of my kids did too! Everyone had mutiple servings. We served it with simple sourdough toast, though Crostini (Italian croutons) is what Marcella calls for. This is a healthy and wonderful dish!

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分量: 4-6
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材料

Cost per serving $3.78 詳細を見る

作り方

  1. Clean spinach and put in a pot with 3-4 cups water and 1 tsp salt. Cover and cook until tender, about 3-4 minutes (you many need to stir to cook evenly).
  2. Keep the water from the cooked spinach to use as the base for the broth that you add (if you are using concentrated or dried broth that needs to be reconstituted). Otherwise, discard it.
  3. Put the butter and onion in a large soup pot and turn to medium. Saute until the onion becomes pale gold, about 4 minutes. Add the spinach and saute uncovered for 2-3 minutes, stirring.
  4. Add the broth, milk, and nutmeg, and bring to a simmer stirring occassionally. Add the grated Parmesan, stirring thoroughly, taste and correct for salt.
  5. Turn of the heat and serve into bowls with toast or crostini on the side.
  6. Server with fresh ground pepper on the table for those who want it.

Nutrition Facts

Amount Per Serving %DV
Serving Size 457g
Recipe makes 4 servings
Calories 461  
Calories from Fat 282 61%
Total Fat 31.57g 39%
Saturated Fat 13.06g 52%
Trans Fat 0.0g  
Cholesterol 125mg 42%
Sodium 1041mg 43%
Potassium 1711mg 49%
Total Carbs 13.1g 3%
Dietary Fiber 5.6g 19%
Sugars 4.84g 3%
Protein 34.05g 54%
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評論

  • Patrick Travis
    This was fast and easy prepare. Fantastic flavor, although I used a little less butter and added the nutmeg on top of the soup for those that wanted it rather than adding it in while cooking. I give it 5 hearts!
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    • Nancy Miyasaki
      This was healthy and tasty. I was surprised how much our kids liked it too!
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      • Coral Smith
        This was easy and Very Tasty, Hard to get the meat eater to eat something good and healthy and he Loved this one. Will make this again for sure and add to my favs.
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        • Sheba
          We really enjoyed this, it was really good. It didn't take any time to prepare either. I used frozen spinach because I froze lots last year and blended the soup.
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          1 reply
        • John, I am making this recipe today, and am pleased with all the wonderful comments. As an Italian, there are some minor modifications that I am adding to this recipe. 1) I am using 1/2 butter and 1/2 olive oil. 2) My grandmother also added egg to this recipe when I was a kid; however, I am not using it today, but it is an option and it will slightly change the flavor. 3) Instead of the nutmeg, a true Italian will venture with the garlic. Yummy! 4) Low fat milk is used to reduce calories, however, cream would normally be used in Italy. I am using Organic Almond Milk. This sounds delicious, and I cannot wait to taste it. Thanks for this recipe as it brought back memories.
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          コメント

          • ShaleeDP
            2013/01/15
            I could give this a try. Been hard to make veggies a fave on the dining table but finding recipes like this helps a lot. Thanks for sharing!
            • judee
              2011/11/16
              This soup is on my list to try. It looks really easy and I love spinach.

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