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.
-
20 minMain dishdried tomato on oil, minced beef, shallot, egg, green olive, bread-crumbs, meat tomato, romatomat, anchovy fillet, ciabatta Bread, olive oil, garlic,Tuscan Meatloaf
-
110 minMain dishzucchini, tomato, onion, traditional olive oil, unpolished rice, minced beef, cinnamon, raisins, chicken broth in pot, pine nuts,zucchini stuffed with pilaf rice
-
55 minMain dishmedium sized egg, Red onion, half-to-half-chopped, tomato paste, dried oregano, tomato, traditional olive oil, baby potatoes,tomato meatloaf
-
15 minMain dishcelery, oil, olives with pimento, Grana Padano, tagliatelle al pomodoro, fresh green pesto, coarsely ground black pepper,tagliatelle with celery and pesto sauce
Nutrition
325Calories
Sodium0% DV0g
Fat35% DV23g
Protein36% DV18g
Carbs3% DV9g
Fiber0% DV0g
Loved it