SPINACH SOUP

SPINACH SOUP
The dish looks extremely spring-like and decorative. Maybe it sounds trivial, but you should remember to clean the spinach thoroughly and remove the thick, hard stems. Grinding sand and unblended grains effectively ruin the tasty effect of the soup.
Ingredients:
400g of spinach
3 cloves of garlic
half an onion
2 potatoes
1l of vegetable stock
1 tablespoon of butter
100ml of 18% sweet cream
4 eggs
Dice the onion and garlic and lightly fry in the butter. Don’t let it go brown. Add the peeled and cubed potatoes. Fry for a while, stirring from time to time. Pour in the vegetable stock and boil until the potatoes are tender. Wash the spinach and remove the stems. Add it to the stock and boil for 5 minutes. Spice it up with salt and pepper and blend it thoroughly. Turn off the heat and add the sweet cream. Serve with hard-boiled eggs.

Source: “Moje Gotowanie” (My cooking) newspaper
Photo: ‎Katarzyna Posłuszny
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