Spinach Cider Soup Recipe
Ingredients
| 4 cups meat stock | ||
| Spinach | 1/2 Pound, chopped | |
| Carrots | 4 , diced | |
| Parsley | 1 Tablespoon, minced | |
| Stalk celery | 1 , chopped | |
| Dill weed | 1 Teaspoon | |
| Margarine | 3 Tablespoon | |
| Apple cider | 1/2 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Garlic | 1/2 Clove (5gm), crushed | |
| Egg yolks | 4 | |
| Flour | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Bring stock to boil in large saucepan.
It can be made from bouillon cubes and water.
Add carrots and celery; cook until tender.
Remove from heat.
In a small skillet, melt margarine and saute onion until transparent.
Add garlic and flour; stir and cook for 2 minutes.
Combine 1/2 cup soup stock with onion mixture, stirring constantly; add mixture to cooked vegetables.
Add spinach, parsley, dill and cider.
Season and bring to a boil.
Beat yogurt and egg yolks together; pour into soup.
Reheat, but do not allow to boil.
It can be made from bouillon cubes and water.
Add carrots and celery; cook until tender.
Remove from heat.
In a small skillet, melt margarine and saute onion until transparent.
Add garlic and flour; stir and cook for 2 minutes.
Combine 1/2 cup soup stock with onion mixture, stirring constantly; add mixture to cooked vegetables.
Add spinach, parsley, dill and cider.
Season and bring to a boil.
Beat yogurt and egg yolks together; pour into soup.
Reheat, but do not allow to boil.
Chef
