French, Soup

Spinach soup with eggs and garlic bread

A spicy spinach soup with lovely bread with garlic and parsley butter.

Serves 4

Spinach soup with eggs

450 g spinach, blanched and chopped
2 dl cream
4 dl water
2 garlic cloves, crushed
1 tsp herb salt
1 tsp thyme
0.5 tsp black pepper
1 pinch ground white pepper
0.5 tsp cayenne pepper
4 eggs
oil for frying

Boil the eggs for 6-8 minutes. Peel and cut them into halves. Fry the garlic for 1 minute in oil. Add the remaining ingredients and boil for a couple of minutes. Pour the soup into bowls and add the egg halves. Serve it with toasted bread with garlic and parsley butter (recipe below).

Garlic and parsley butter

100 g butter
1 garlic clove, crushed
0.5 dl parsley, chopped
1 pinch herb salt

Mix and spread on toasted bread.

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