Summary

Ingredients

• 0.25 liter ¼ milk
• 0.25 liter ¼ broth
• 200 g processed cheese (herbs)
• 300 g spinach, frozen (chopped)
• 150 g crème fraîche
• nutmeg
• salt and pepper

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Instructions

1. Bring the milk and broth to a boil. Turn off the plate. Add the processed cheese, stirring constantly, and let it melt. Add spinach and defrost. Bring the soup to the boil. Stir the crème fraiche into the soup. Taste spicy.
2. Toast with herb butter tastes good with it.
3. Tip: You can also defrost the spinach beforehand.