Summary

Ingredients

• 500 g potato (s)
• 200 g onion (s) (veetable onions)
• 30 g butter or mararine
• 300 g spinach leaves, frozen
• 1 liter beef broth
• 0.25 liter ¼ whipped cream
• 1 egg (s), including the yolk
• 3 teaspoons vermouth, dry
• 2 teaspoons curry
• salt
• Pepper from the grinder
• Nutmeg, freshly grated
• 200 g crème fraîche

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Instructions

1. Wash, peel and wash the potatoes and cut into cubes about 1 cm in size. Peel the onion, cut in half and cut into thin slices. Heat butter or margarine in a saucepan and sauté the onion until translucent. Roughly chop the thawed spinach and add to the onion together with the potatoes. Sauté briefly and deglaze with the stock. Cover and cook for 15 minutes.
2. Mix the cream with the egg yolk, wormwood and curry and use it to thicken the soup, but do not let it boil. Season well with salt, pepper and nutmeg. Serve with the crème fraîche.
3. Instead of the onion, you can also use leeks or spring onions.