Recipe Ingredients

Recipe Cooking and Preparation Method

Boil the fresh spinach leaves in a little water for a few minutes. Strain well. (Defrost the spinach and strain well if bought frozen). Chop the onion finely. Melt the butter in a saucepan and add the flour and finely chopped onions. Simmer for a while.

Add the pre-heated milk whilst constantly stirring. Heat up again and add the seasonings and spinach to the saucepan. Cook at a low heat for approximately 10 minutes.

Use a stick blender, if you want the soup to be smoother. Decorate each plate with 2 egg halves before serving.

Food Serving Suggestion

Serve the Spinach Soup hot together with rye bread slices and butter.