Make spanach soup

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.