John Myers
Spinach Cream in Clear Chickpea Soup with Egg Prick
The perfect spinach cream in clear chickpea soup with egg prick recipe with a picture and simple step-by-step instructions.
- 1 l Meatsoup
- 400 g Chickpeas
- 100 g Spinach leaves
- 3 Pc. Eggs
- 2 Pc. Shallots
- 1,5 tbsp Wheat semolina
- 1 bunch Fresh smooth parsley
- 30 g Freshly grated Parmesan
- Freshly grated nutmeg
- Salt
- Pepper
- Fry the chopped parsley and garlic with 20 ml of olive oil, then add the minced spinach, cook for a few minutes with the lid closed, then remove from the heat. Puree with 100 ml of water in a blender.
- Whisk the eggs in a bowl and add the spinach, one and a half tablespoons of semolina, the Parmesan and a little nutmeg.
- In another saucepan, sauté the cut shallots in a little olive oil for 2 minutes. Add chickpeas and sauté for 2-3 minutes. Now add the broth, bring to the boil and then simmer for another 10 minutes. Now let the cream run in, bring to the boil briefly and let it steep for 15 minutes on a low flame so that the egg can set.
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