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14
Spinach and egg soup
2 medium sized potatoes
1/2 kg of spinach leaves
4 eggs
1l of chicken stock
Sol
Pepper
Preparation
Peel a squash, grate it and cook. Separately put the eggs to boil, hard boil.
Make a base for the chicken soup and root vegetables, if desired (liquids only). When the potatoes are almost cooked, add the spinach leaves and cook for a few more minutes for the spinach to dry. Drizzle with chicken stock and put everything together in a bender, put back into the sherma, add 1dl
cooking cream and cook everything for another two minutes. Season to taste and serve with boiled eggs cut in half.