Brik Soup

Name: Brik Soup
Ingredients: 3 tbsp Olive oil; 2 medium Onion; 4 cloves Garlic; 2 cups Spinach; 1 cup Feta cheese; 4 Eggs; 1 tsp Salt; 0.5 tsp Black pepper; 4 cups Vegetable broth

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionaldrinksextremelyFancy

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

3 tbsp Olive oil
2 medium Onion
4 cloves Garlic
2 cups Spinach
1 cup Feta cheese
4 Eggs
1 tsp Salt
0.5 tsp Black pepper
4 cups Vegetable broth

Method

Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add garlic and cook for 1 minute, stirring constantly to prevent burning.
Add spinach and cook until wilted, about 2 minutes, stirring constantly.
In a bowl, whisk together eggs, feta cheese, salt, and black pepper, and set aside.
Add vegetable broth to the pot, and bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender, then return it to the pot.
Stir in the egg mixture, and cook for 2 minutes, or until the eggs are cooked through, stirring constantly.
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
For a more intense flavor, let the soup simmer for 20 minutes, stirring occasionally.
To make it more fancy, serve with a side of crusty bread or a salad, and a glass of wine or champagne, if desired.
Brik soup can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months, and reheated when needed.