Greek spinach soup with cheese toasts
3 cup(s), (750ml)
4 individual, sliced
2 clove(s), crushed
Frozen boiled spinach, drained
250 g, chopped
Fresh lemon rind
1 tsp, grated
¼ cup(s), (60ml)
150 g, (12cm slice), halved horizontally
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
- Cook the stock, shallot and garlic in a medium saucepan over medium-high heat for 5 minutes or until heated through. add the spinach and cook for 5 minutes or until the flavours have developed. Blend the soup with a stick blender until smooth.
- Add the lemon rind and lemon juice and season with salt and pepper. Lightly whisk the eggs in a medium bowl. whisk in ½ cup (125ml) of soup until combined. Pour the egg mixture into the remaining soup and cook, stirring, over medium heat for 2-3 minutes or until the sauce thickens slightly (do not let the soup boil).
- Preheat the grill. Place the bread cut-side up on a baking tray and grill for 1-2 minutes or until toasted. sprinkle with cheese. Grill for 1-2 minutes or until the cheese is melted and golden. Cut each slice into 4 fingers. serve with the soup.