With a little forethought, you can keep a bowl of this simple and tasty soup in the refrigerator all week long. What a great snack or addition to a meal! To do so, make the soup without the sour cream and then stir in the cream just before serving (about 2 teaspoons per bowl). If you want more egg in each bowl, hard-cook 16 eggs, discard the yolks, and chop up the whites.

Serves 8; makes about 14 cups

Juice of 1½ lemons
1 pound frozen chopped spinach, partially thawed
6 tablespoons nonfat sour cream
2 teaspoons sea salt
1 teaspoon freshly ground pepper
8 scallions, white and green parts, sliced (1 per bowl)
16 radishes, sliced
1 cup diced cucumber (2 heaping tablespoons per bowl)
8 hard-cooked eggs, sliced

1. In a large pot, bring 7 cups water and the lemon juice to a boil over medium-high heat. Stir in the spinach, return the contents to a boil, and remove from the heat. Let the soup cool, and then refrigerate it for at least 1 hour, or
   until cold.
2. Dip a ladle into the cold soup and remove 2 cups of broth, with as little spinach as possible, and transfer it to a bowl. Stir the sour cream into the bowl until smooth. Return the mixture to the pan,and season with salt
   and pepper.
3. Ladle the soup into eight bowls and garnish each with the scallions, radishes, cucumber, and eggs.

Per serving: 7 grams carbohydrates, 8 grams protein, 5 grams fat