Description
Two days ago, the favorite gave me pots for baking, which was lacking in my kitchen. And this soup was invented by itself, is eventful, at the same time gentle and of course very yum-yum delicious.
Ingredients
-
Broth
1.5 l
-
Potatoes
5 piece
-
Carrots
1 piece
-
Spinach
250 g
-
Onion
1 piece
-
Milk
-
Cream
-
Butter
25 g
-
Chicken egg
5 piece
-
Green onions
-
Salt
-
Spices
Cooking
Peeled potatoes cut into medium cubes, peeled carrots - small cubes, pour chicken broth, add salt, bring to boil, cook for 20 minutes until the vegetables are soft.
Butter or margarine melt in a pan, add chopped onion, fry until transparent, then add the spinach, pour the milk and cream (the milk is poured "by eye", slightly more than half of the veil spinach), salt, to interfere, not yet thawed the spinach, optional - add spices (oregano, "spring mix."
Pour the broth with potatoes and carrots in pots (to take on polhorsky).
Add to the pot the spinach mixture, sprinkle with chopped green onions.
To drive into each pot at the egg, salt and (optional) sprinkle with saffron. Close the pots and put in the oven for 20 min.
Bon appetit! I think this soup is very suitable for croutons from the baguette and cheese, but unfortunately, the stock was not cheese.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.