Spinach soup
Starter · Total time : 20 min · Prep : 10 min · Cook : 10 min · 4 servings
Allergens : Tree nuts, Milk
Ingredients
For 4 servings
- 800 g 800 g Spinach(s)
- 30 g 30 g Butter
- 2 2 Egg(s)
- 2 c. à soupe 2 tablespoons grated Parmesan
- 1 l 1 l Poultry bud
- Nutmeg
- Salt
Method
- 1.Drain and squeeze the spinach, chop it coarsely, cook for a few minutes in 30 g of hot butter and let cool.
- 2.Beat the eggs with Parmesan, salt and nutmeg.
- 3.Mix the eggs with the spinach and pour in the hot broth.
- 4.Let thicken for a few moments on the heat by covering the pan.
- 5.Serve with croutons on each plate.