Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach Soup With Tarragon-Poached Eggs Recipe
    Lost? Site Map

    Spinach Soup With Tarragon-Poached Eggs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jamilahs_Kitchen's Note:

    Scandinavian Soup. I love poached eggs and spinach don't you? :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    bowls

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on June 27, 2010

      55

      this is very nice before the tour i didnt know about eggs on spinach which i love and was unfamilar with tarragon which im becoming fond of lol this is simple and im made this for one and to tell the truth i didnt blend it , it was marvolous zaar tour 6

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spinach Soup With Tarragon-Poached Eggs

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.9
     
    Calories from Fat 170
    52%
    Total Fat 18.9 g
    29%
    Saturated Fat 9.1 g
    45%
    Cholesterol 249.5 mg
    83%
    Sodium 448.3 mg
    18%
    Total Carbohydrate 20.9 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 12.8 g
    51%
    Protein 19.6 g
    39%

    The following items or measurements are not included:

    tarragon vinegar

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes