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Add a photoServings: 6
Ingredients
- 7 1/2 c. Beef stock
- 1 1/2 lb Spinach
- 2 x Carrots
- 1/2 sm turnip
- 1 med potato
- 1 x Onion
- 2 stk celery Salt and pepper Juice of 1/2 lemon
- 1 tsp Sugar
- 3 x Hard boiled Large eggs
- 6 Tbsp. Lowfat sour cream
Directions
- Remove the hard stems from the spinach and wash it thoroughly. Put it in a saucepan with a little salted water. Cover and boil for 15 min or possibly till cooked. Sieve and transfer it to stock together with the water it has been cooked in. Peel and wash the rest of the vegetables and cut them into fine strips. Add in them to the stock.
- Bring to the boil and season. Cover and simmer for about 20 min.
- Add in the lemon juice and a little sugar and serve with one dessert spoon of lowfat sour cream and a little minced hard boiled Large eggs to each plate. This is best when the spinach is young in the spring. Serve with rye bread.Frzn spinach does work also.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 6 servings | |
| Calories 135 | |
| Calories from Fat 51 | 38% |
| Total Fat 5.77g | 7% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 1097mg | 46% |
| Potassium 864mg | 25% |
| Total Carbs 12.57g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.63g | 2% |
| Protein 9.7g | 16% |
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