Contents
show
Ingredients
- 5 tbsp Spinach. finished cooked - rest
- 1 handful Giersch
- 1 handful Arugula
- 20 g Butter
- 50 ml Cream 10% fat
- Pepper and salt
- 1 Fresh chicken breast
- Oil
Instructions
- Sort out the greed and rocket and roughly chop. Melt the butter in a saucepan and sauté the herbs in it.
- Pour some water and simmer for about 10 minutes. Then add the cooked leftover spinach, bring to the boil and puree with the magic wand.
- Stir in the cream and season with salt and pepper.
- Cut the chicken breast into fine strips and fry them in very hot oil until crispy. Salt and pepper.
- Divide the soup on preheated plates and garnish with the chicken pieces.
- I did without nutmeg and onions, as these two ingredients were already used in the spinach remainder.
Nutrition
Serving: 100gCalories: 209kcalCarbohydrates: 2.1gProtein: 1.7gFat: 21.9g