Spinach and Liver Pâté Soup
Ingredients
- 1.1 lb can cream of chicken soup
- 8 oz chopped frozen spinach defrosted, or canned spinach, drained
- 4 oz liver pate
- a little milk optional
- 2 teaspoons lemon juice
- salt and freshly ground black pepper
to garnish
- 1 oz margarine or butter
- 4 streaky bacon rashers rinds removed and chopped
- 2 slices white bread crusts removed and cut into small dice
Instructions
- Heat the oven to 110°C (225°F) Gas 14. Make the garnish melt the margarine in a frying-pan. Add the bacon and fry briskly for 2 - 3 minutes to release any fat. Add the diced bread and fry over moderate to high heat until both bacon and bread are lightly browned and crisp. Drain the bacon and croutons well on absorbent paper and keep hot in the oven.
- Pour the soup into a large saucepan, add the spinach and heat gently until simmering.
- Using a balloon whisk, gradually whisk the liver pate into the soup. If the soup seems too thick, add a little milk. Add the lemon juice and season carefully with salt and pepper.
- Serve the soup piping hot in warmed individual soup bowls, sprinkled with the crispy bacon pieces and the croutons.
Calories: 340 kcal
Carbohydrates: 19 g
Protein: 14 g
Fat: 23g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 118 mg
Sodium: 1198 mg
Potassium: 528 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 10520 IU
Vitamin C: 17 mg
Calcium: 110 mg
Iron: 5 mg