Greek spinach soup with cheese toasts
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This classic Mediterranean soup has a velvety smooth texture thanks to a surprise ingredient- egg!
Ingredients
Chicken stock
3 cup(s), (750ml)
Green shallot(s)
4 individual, sliced
Garlic
2 clove(s), crushed
Cooked frozen spinach
250 g, chopped
Fresh lemon rind
1 tsp, grated
Lemon juice
¼ cup(s), (60ml)
Egg(s)
2 medium
Turkish bread
150 g, (12cm slice), halved horizontally
Extra light cheddar cheese
½ cup(s), grated, (60g), grated
Instructions
1
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.
2
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).
3
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.
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