Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pot melt butter and stir in flour to make a roux. | 2. Stir in the milk little by little and then the chicken stock. | 3. Add the spinach and bring to a boil. | 4. Reduce heat and simmer for 5 minutes until spinach is wilted. | 5. You will need to transfer soup to a blender in batches or use a immersion to blend until smooth. | 6. ***PLEASE NOTE HOT LIQUID IN A BLENDER WILL EXPLODE USE CAUTION***. | 7. Return Soup to the pot and keep on low heat and season with salt and pepper. | 8. MEANWHILE in large enough skillet to hold 4 eggs fill with water, add the vinegar and bring to a boil. | 9. Turn off heat. | 10. Crack open eggs one at a time into a small bowl. | 11. Gently lower each Egg into the water with a large spoon. | 12. cook for 5 or 8 minutes depending on how cooked you like the egg. | 13. Pour the spinach soup into bowls and place each egg on top. | 14. Garnish as desired or with some Paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
purpose flour	2	tablespoons		-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
spinach	1			33.0	5.85	3.3	0.45
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
tarragon vinegar	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.