Spinach soup with feta and dried tomatoes

Ingredients for 4 servings:

• 3 large onions, sauté in oil
• 300 g rice, cooked, sauté the rest from the day before
• 2 liters of vegetable stock, pour in
• Add 400 g of leaf spinach (frozen) and simmer until thawed
• 200 g crème fraîche with herbs
• some cream cheese with horseradish
• salt and pepper
• nutmeg
• 1 pack of feta cheese
• Tomato(s), dried, really dried, not in oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The idea for this soup came about when we were hungry and looked in our fridge or freezer to see what was in it. That’s why the measurements are only approximate. But that shouldn’t be a problem for experienced chefs! You start, as you always do with soups, by sautéing the onions. Then add all the other ingredients. Pour in enough liquid until you think everyone in the room has had their fill! Season the soup to taste, but remember that the icing on the cake adds some extra spice. As the icing on the cake: add the sun-dried tomatoes (as mentioned, really dried, not in oil) and dice the feta cheese and sprinkle them on top just before serving. Really delicious!!! And not difficult either!