Popeye Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g butter
- 2 tablespoon flour
- 1 liter vegetable stock
- 800 g spinach leaves (frozen)
- 150 g sour cream
- 100 g processed cheese
- 15 fish fingers
- 1 red pepper (s)
Print Recipe
Pin Recipe Instructions
- Melt the butter in a saucepan over medium heat. Add the flour to make a roux. Slowly pour in the vegetable stock, stirring constantly, and bring to the boil once.
- Add the frozen spinach leaves, sour cream and processed cheese. Bring the soup to the boil again and season with salt and pepper.
- Cut the peppers into thin slices. Fry with the fish fingers in a pan for 6 - 8 minutes.
- Divide the soup on plates and place 2 fish fingers on each. Finally, put some of the paprika on top.
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