One of my favorites and most comforting foods to eat, when it's chilly outside and the wind is blowing - is this Spinach soup! My wife is the one who got me into it. I had never had anything like it before so I was reluctant. But she made it for me and it is SO addicting. Honestly, after the first bite it's gone in 60 seconds. We always make a double batch and spend the next four or five days enjoying it. I love the boiled egg in there. The yolk melts and makes the soup even creamier.
You have got to try it for yourself!
A splash of olive oil
1 yellow onion
1 big potato
600 g frozen chopped spinach
250 ml heavy whipping cream
1000 ml (1 liter) veggie broth
100 ml milk
1 boiled egg per portion
Salt and coarse black pepper by taste
How to do it:
Peel and roughly cut up your onion.
Drizzle some olive oil in a big pot and let the onion simmer on low heat in there until they turn a bit golden and softer.
Roughly cut up the potato and add them to the onion.
Now here we go! Add your frozen spinach, milk, heavy whipping cream and veggie broth all in there.
Turn up the heat to medium. Let it simmer for about 20 minutes and stir it once in a while. Don't let it boil. How do you know it's done? Check the potatoes. Are they soft and easily fall apart? It's done!
Pour the soup in a blender - be careful when it's hot so it doesn't splash! Mix it until it's smooth.
Pour the soup back in the pot. Sprinkle some coarse black pepper over the top.
When it comes to the salt - add it by flavor. You'll need more than you think. If you don't put enough in there the soup tends to taste "earthy". You want the flavors to pop so don't be scared to add more salt if it doesn't taste much.
Cut up a warm hard boiled egg and gently lay it down in the soup. Sprinkle some parsley on top for a nice presentation. It's also delicious to eat a slice of bread with butter on the side.
This was a childhood favorite for my wife and a great way to have your kids eat a healthy vegetable without knowing about it!