Periwinkle
Spinach soup is a fresh, green wonder full of vitamins and flavor. Its velvety appearance and delicate spinach flavor will delight both young and old eaters, and it is also wonderfully warming and filling. An ideal choice for a quick lunch or light dinner.
Ingredients · Servings 4
- 400 g frozen spinach (leaves or puree)
- 100 g ham (optional)
- 50 g blue cheese
- 200 ml whipping cream
- 2 cloves of garlic
- 1 medium onion
- 1 liter of vegetable broth (or bouillon)
- 2 tablespoons olive oil
- 4 eggs (hard boiled)
- salt
- ground white pepper
Method · 45 min
- Peel the onion and chop finely. Peel the garlic and mash it with a knife. Cut the ham into cubes. Grate the blue cheese finely.
- Sauté the finely chopped onion in the oil.
- Once the onions are translucent, add the chopped ham, fry it briefly, pour in the broth, add the unthawed spinach, bring to a boil and cook for about 5–10 minutes.
- Then add the grated garlic, finely grated blue cheese, salt, white pepper and finally the cream.
- We can dilute with milk if necessary.
- Serve with a hard-boiled egg.
- We can also add semolina noodles (see recipe in the note). Instead of basil, we add garlic and parsley.
