BROCCOLI-SPINACH SOUP WITH EGG HALVES
Broccoli- och spenatsoppa med ägghalva
1 head of broccoli
4 cups vegetable bouillon
1 ¾ oz baby spinach
¾ cup milk
1 tablespoon flour
4 sprigs leafy parsley
butter or margarine for frying
salt, white pepper
Boil the eggs for 6 to 7 minutes, cool them off in cold water and peel them.
Broccoli- och spenatsoppa med ägghalva
A real green vitamin bomb!
4 servings
4 eggs
1 onion1 head of broccoli
4 cups vegetable bouillon
1 ¾ oz baby spinach
¾ cup milk
1 tablespoon flour
4 sprigs leafy parsley
butter or margarine for frying
salt, white pepper
Boil the eggs for 6 to 7 minutes, cool them off in cold water and peel them.
Chop the onion and sautée until glossy in some fat
in a large saucepan. Divide the broccoli into florets and put them in with the
onion. Pour on the bouillon and let boil for 10 minutes. Add spinach and mix to
a creamy soup – easiest done with a hand mixer. Beat milk and flour together
and add to the soup. Bring to a boil and simmer for a couple of minutes.
Serve the soup with boiled eggs in halves and some
parsley for decoration. Sprinkle with salt and pepper.
Enjoy!
Bella
No comments:
Post a Comment