* Exported from MasterCook *
Rich Garlic Soup With Spinach and Pasta Shells
Recipe By :Martha Rose Shulman
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads garlic
2 quarts water
1 tablespoon olive oil
1 bouquet garni -- made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt -- to taste
1/2 cup small macaroni shells
6 slices country bread -- (1/2-inch thick) toasted and rubbed with a cut clove of garlic
2 ounces Gruyere cheese -- grated (1/2 cup, tightly packed)
4 egg yolks
6 ounce baby spinach -- (1 bag)
1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice
and water. Separate the head of garlic into cloves and drop them into the
boiling water. Blanch for 30 seconds, then transfer to the ice water.
Allow to cool for a few minutes, then drain and remove the skins from the
garlic cloves. They'll be loose and easy to remove. Crush the cloves
lightly by leaning on them with the side of a chef's knife.
2. Place the garlic cloves in a large saucepan with 2 quarts of water, the
olive oil, bouquet garni, and salt to taste, and bring to a gentle boil.
Reduce the heat, cover and simmer 1 hour. Strain and return the broth to
the saucepan. Taste and adjust salt, and bring back to a simmer.
3. Add the macaroni shells to the broth and simmer until cooked al dente.
4. Distribute the garlic croutons among 6 soup bowls and top each one with
a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure
that it is not boiling, whisk in a ladleful of the hot garlic broth.
5. Add the spinach to the simmering broth and stir for 30 seconds to a
minute, until all of the spinach is wilted. Turn off the heat and stir in
the tempered egg yolks. Stir for a minute, taste and adjust seasonings.
Ladle the soup over the cheese-topped croutons, and serve.
Yield: Serves 6
Advance preparation: You can make the garlic broth a day ahead and
refrigerate.
Approximate Nutritional Information per Serving: 209 calories (43% fat);
total fat: 9.5g; saturated fat: 3.2g; cholesterol: 150mg; sodium: 210mg;
total carbohydrates: 23.0g; dietary fiber: 1.9g; sugars: 2.4g; protein:
9.4g; Vitamin A 58% of the recommended daily allowance (RDA) based on a
2000 calorie diet; vitamin C 14% RDA; calcium 17% ; iron 14% RDA
(Nutritional information provided by calorie-count.com)
This is a heartier version of garlic soup, a meal in a bowl with a
generous egg yolk enrichment and lots of iron-rich spinach.
Dec 3, 2008
Source:
"Recipes for Health, New York Times, Dec 3, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 201 Calories; 10g Fat (41.0%
calories from fat); 9g Protein; ; 152mg
Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 27170 0 848 594 0 0 0
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