Breakfast twinkies

Andy

Yikes! Take two Prozac to get you off that sugar high and call me later :)

I'm going to have two boiled eggs for breakfast with (maybe) a slice of wheat toast. This is in preparation for cream of spinach soup for lunch. I haven't decided on what to thaw for dinner yet.

This is a recipe I haven't tried yet and of course I'll do some tweaking:

Cream of Spinach Soup From The Twelve Months of Monestery Soups (courtesy of Cyndi Hackett! Thanks!) Sorry, it's a January Soup but I have to have it NOW!

1 package fresh spinach (frozen may be subsbreastuted and I'll be using that) 1 onion, sliced 4 Tbs. olive oil 7 cups chicken stock* 3 eggs 6 Tbs. grated Parmesan cheese salt, pepper & nutmeg to taste 2 garlic cloves 6 slices bread**

(1) Wash the spinach, making sure it is well cleaned. Chop it. Chop the onion. (2) Pour the olive oil into a soup pot and briefly saute the spinach and onion. After 3 minutes add the chicken stock and cook slowly over low heat for about 30 minutes. Add more stock if necessary. (3) Beat the eggs and Parmesan cheese in a deep bowl. Add salt, pepper and nutmeg and mix it all very well. (4) Blend the soup in a blender until this and creamy and return it to the pot. Add the egg mixture and stir continually until all the elements blend well. Reheat the soup over low heat for about 5-8 minutes. (Season now to taste.) (5) Rub the garlic on the slices of bread and place them in the oven for a few minutes. Place a bread slice in each bowl and immediately pour the hot soup on top. Serve hot.

*I'll be using canned broth and only 2 cans = 4 cups; I'll dilute with some water and add a tsp. or so of Orrington Farms soup base paste if necessary. I'll eliminate the salt in the recipe completely until it comes time to taste and season before it hits the table. Might also add some fat free half & half; just depends.

**Slices from a French baguette which I have in the freezer. Might even make cheese toast with it.

Jill