Summary

Ingredients

• 1 handful spinach, (fresh leaves)
• 1 handful wild garlic
• 1 bunch chives
• 700 ml broth, (asparagus or vegetable broth)
• 2 potato (s), cooked
• 1 small onion (s)
• 1 egg (s)
• some cream
• some olive oil
• 1 teaspoon, heaped flour
• some sea salt
• some pepper
• some nutmeg

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Instructions

1. Wash and roughly chop the spinach, wild garlic and chives. Cut the onion into cubes.
2. Heat the oil in a saucepan and sweat the onion briefly, stir in the flour with the whisk, immediately add the stock (vegetable or asparagus stock) gradually and always stir with the whisk so that there are no lumps. Add the herbs and cook for 10 minutes with the lid closed. Dice the boiled potatoes and add, puree the soup. Beat the egg with a little cream and add the spices. Remove the soup from the stove and quickly stir in the egg cream.
3. Serve decorated with a few stalks of chives.