How to Make Cold Spinach Soup

On a warm summer day, a bowl of cold spinach soup accompanied by some crusty bread and fresh fruit for dessert makes the perfect lunch. Or try the soup as an accompaniment to bagels spread with cream cheese and topped with lox.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. fresh spinach
• 1 medium onion chopped
• 1 tbs. olive oil
• 3 chicken bouillon cubes
• 4 cups water
• 4 oz. cream cheese
• 1 tsp granulated garlic
• salt and pepper to taste

How to Make Cold Spinach Soup

1. Wash the spinach and discard the stems and thick membranes in the leaves.

2. Coat bottom of a skillet with the olive oil and sauté the onions until transparent.

3. Add the spinach and stir-fry until tender.

4. Put the spinach/onion mixture and the eggs into a blender along with one cup of water, and blend until the spinach is chopped.

5. Boil the other three cups of water and dissolve the bouillon and cream cheese in the boiling water.

6. Add the spinach/onion mixture to the boiling water and cook for five minutes over medium heat.

7. Chill and serve.

Tips & Warnings

• Sour cream can be substituted for the cream cheese, and chopped cucumber can also be added to the cold soup before serving.

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