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ADAMGODES
Creamy spinach soup
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Ingredients
Directions
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Cook the eggs for 8 minutes. Let them scare in cold running water, peel them and halve them in length.
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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.
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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.
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Add 1 dl broth and bring to the boil while stirring. Add the rest of the stock and simmer the soup for 5 minutes.
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Stir in the spinach puree and bring the soup to the boil. Add some water if the soup is too thick.
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Let the cream cheese melt in the soup.
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Divide the soup over 4 deep plates and place 3 half eggs in each plate. Serve immediately.
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Nutrition
325Calories
Sodium0% DV0g
Fat35% DV23g
Protein36% DV18g
Carbs3% DV9g
Fiber0% DV0g
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