Filter
Reset
Sort ByRelevance
ADAMGODES
Creamy spinach soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the eggs for 8 minutes. Let them scare in cold running water, peel them and halve them in length.
-
Boil the spinach in a little water for 3-4 minutes until the vegetables shrink (or defrost the frozen spinach). Puree the spinach with the hand blender.
-
Heat the oil and fry the onion pieces, garlic and marjoram on low heat, so that the onion chips turn glassy. Sprinkle the flour over it and stir.
-
Add 1 dl broth and bring to the boil while stirring. Add the rest of the stock and simmer the soup for 5 minutes.
-
Stir in the spinach puree and bring the soup to the boil. Add some water if the soup is too thick.
-
Let the cream cheese melt in the soup.
-
Divide the soup over 4 deep plates and place 3 half eggs in each plate. Serve immediately.
-
15 minMain dishoil, potato cubes, mild Indian curry paste, root julienne, carrot juice, tomato cubes, lemon juice, fresh coriander, white cheese,indian carrot soup with coriander and cheese
-
25 minMain dishshell paste, paprika mix, Mozzarella, anchovy fillets in canned oil, garlic, capers, fresh basil, fresh ciabatta,mediterranean camping paste
-
15 minMain dishliquid baking product, peanut oil, chicken breast, Red pepper, onion, fajita spice mix, tortilla wrap, iceberg lettuce, tomato, salsa sauce,mexican fajita
-
30 minMain dishpaprika bread, onion, garlic, tomatoes, sardines in oil, grilled peppers, (olive oil, (wine) vinegar, fresh basil,Italian bread salad with sardines
Nutrition
325Calories
Sodium0% DV0g
Fat35% DV23g
Protein36% DV18g
Carbs3% DV9g
Fiber0% DV0g
Loved it