Nora Pouillon's Egyptian Spinach Soup

9m
Prep Time
35m
Cook Time
44m
Ready In

Recipe: #40697

May 22, 2023



"A warm, spicy soup. You can use chicken broth if not being vegetarian This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC. Serve with warm pita bread or chips"

Original is 6 servings
  • GARNISH

Nutritional

  • Serving Size: 1 (345.8 g)
  • Calories 131.6
  • Total Fat - 5.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 2.8 mg
  • Sodium - 961.6 mg
  • Total Carbohydrate - 13.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.6 g
  • Protein - 8.8 g
  • Calcium - 152.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 23.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Get spices together.

Step 2

Heat the olive oil in a large saucepan and sauté the onion until soft.

Step 3

Add garlic.

Step 4

Add the spices and cook minute more.

Step 5

Add the stock, scallions, rice, salt and pepper to taste.

Step 6

Cover.

Step 7

Simmer gently for approximately 20 minutes, until the rice is cooked. Do not overcook.

Step 8

Add the spinach into the pot and cook for another five minutes.

Step 9

Temper the yogurt mixed with garlic with a ladle of hot soup

Step 10

Beat yogurt and garlic into the soup, and reheat gently so the yogurt does not curdle.

Tips


No special items needed.

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