Summary

Ingredients

• 1 liter meat broth or vegetable broth, (instant)
• 500 g spinach leaves, (frozen)
• 2 cloves garlic
• 1 onion (s)
• 1 cup cream
• 2 potato (s)
• 100 g blue cheese
• 1 egg (s)
• 2 tablespoon butter
• 2 slices toast
• 50 g parmesan, rated

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Instructions

1. Cut the onion and roast it in 1 tablespoon butter, finely dice the potatoes and fry them. Let the color take off, then add the garlic, peeled and roughly chopped. Stir briefly and then add the spinach. Sear it gently while stirring, then deglaze with the broth. Pour in about half a cup of cream and crumble the cheese into it. Put the lid on and let it simmer for 15 minutes. In the meantime, finely dice the toast and toast it in a tablespoon of butter. As soon as the bread cubes are slightly colored, reduce the heat and sprinkle with the parmesan and stir.
2. Then pass the soup through vigorously with the hand mixer. Whisk the egg with the rest of the cream and stir in with the passing day (caution: the soup must not boil anymore) Season with nutmeg and possibly a little pepper, add the croutons and serve immediately.
3. Good Appetite