John Myers
Soups: Portug. Spinach Soup
The perfect soups: portug. spinach soup recipe with a picture and simple step-by-step instructions.
- 600 g Frozen spinach leaves
- 0,5 Diced onion
- 100 g Mixed with bacon, diced
- 5 Garlic cloves chopped
- 1,5 l Meat broth (cubes)
- 100 ml White wine
- 2 Eggs
- Sour cream
- Salt
- Black pepper from the mill
- Freshly grated nutmeg
- 1 shot Olive oil
- Heat the oil in a casserole, let the bacon, onions and garlic go translucent. Sweat the spinach while stirring and deglaze with the wine. When all of the liquid has boiled down, gradually pour the broth up and let it simmer over a low heat.
- Use the magic wand to puree the spinach, remove the pan from the stove, beat the eggs into the soup and stir only lightly. Season with salt, pepper and nutmeg and serve with a whipped cream.
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