Cream of Spinach Soup

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Cream of Spinach Soup1 / 2
03/04/2014
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
4
"A spectacular cream soup that even the kids love to eat, sprinkled with crunchy croutons."

Ingredients

  • milk - 2 1/2 cups (600 ml)
  • spinach - 17.5 oz (500 g)
  • carrots - 3.5 oz (100 g)
  • butter - 3 1/3 tbsp (50 g)
  • celery - 1 oz (30 g) head
  • onions - 1 head
  • eggs - 1
  • flour - 3 tablespoons
  • salt - 1 tsp
measures

How to cook

Sauté the cleaned, washed and finely chopped carrots, celery and onion in 1/3 of the butter until soft. Add 3 1/3 cups (800 ml) of hot water, add the cleaned and chopped spinach and boil. Bake the flour in a small bowl and add the second third of the pre-melted butter.

Remove the dish from the heat before it starts frying and dilute it with 2 cups (500 ml) milk and 2/5 cup (100 ml) of broth from the boiling vegetables.

For thickening, set aside 2/5 cup (100 ml) milk. Pour thus prepared sauce over the vegetables, season with salt and let it come to a boil. Then strain through a colander and thicken with the egg beaten in the set aside milk and season with the remaining 1/3 of the butter.

Optionally, serve the soup with croutons.

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