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Spinach Soup Au Gratin Recipe

Spinach Soup Au Gratin Recipe - 8 cups


1 large bunch fresh spinach

3 cups Chicken Stock

2 slices French bread

1 ounce part-skim mozzarella cheese, dized

1/4 teaspoon nutmeg


Wash and trim spinach; shake off excess moisture. In a saucepan, cook spinach, covered, just until leaves begin to wilt. (It is not necessary to add additional cooking liquid as the moisture on the leaves is sufficient). Add stock. Heat just to boiling. Reduce heat, simmer 5 minutes. Toast bread, turning once, in a 350oF oven 5 minutes, or until crisp, cut each slice into quarters. Layer toast with cheese and return to oven until cheese melts. Stir nutmeg into soup. Ladle soup into bowls. Top with toasted cheese bread.

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