Saturday, May 09, 2015

Broccoli-spinach soup with egg halves - Broccoli- och spenatsoppa med ägghalvor

BROCCOLI-SPINACH SOUP WITH EGG HALVES
Broccoli- och spenatsoppa med ägghalva

A real green vitamin bomb!

4 servings

4 eggs
1 onion
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.

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


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