Creamy spinach soup

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.