John Myers
Ingredients for 4 servings:
- 450 g creamed spinach
- 2 handfuls of wild garlic
- 750 ml milk
- 250 ml water
- 3 large onions
- salt and pepper
- some soy sauce
- 1 pinch(s) of turmeric
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
light and inexpensive spring soup
Peel the onions, chop them into small pieces, and fry them in a little heated oil. Add the spinach. Deglaze with milk and water and simmer. Trim the wild garlic, cut it into thin strips, and add it. Season everything with salt, pepper, and soy sauce, and add a tiny pinch of turmeric to give it a nice color. Let it steep for a short while. Serve hot. Tips: This light spring soup can, of course, also be thickened with a little butter kneaded with flour or egg yolk, or refined with cream cheese. An interesting variation is to season it with a pinch each of garam masala and cardamom. Decorating colorful plates or soup bowls with the first yellow lesser celandine blossoms is especially pretty when serving.
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