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🍽️ Creamy spinach soup with baked egg

499 kcal · 30 min · 4 servings

Ingredients

• 250 g fresh spinach
• 0.5 onion
• 0.5 clove of garlic
• 30 g clarified butter
• 30 g flour
• 50 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg
• 4 eggs
• flour (for dredging)
• 1 egg
• breadcrumbs (for breading)
• frying oil (e.g. clarified butter and/or oil)

Instructions

1. 1. Bring a pot with about one liter of salted water to a boil.
2. 2. Thoroughly rinse the spinach.
3. 3. Blanch the spinach briefly in the boiling salted water.
4. 4. Drain the spinach and reserve the cooking liquid.
5. 5. Puree the spinach until smooth.
6. 6. Peel the onion and the garlic clove.
7. 7. Dice the onion and garlic finely.
8. 8. Melt the ghee in a pot.
9. 9. Sweat the onions and garlic in it.
10. 10. Dust the mixture with the flour.
11. 11. Let the flour sizzle briefly.
12. 12. Add the spinach puree.
13. 13. Sweat the spinach briefly.
14. 14. Deglaze the mixture with the reserved spinach cooking liquid.
15. 15. Add a little water if necessary.
16. 16. Let the soup mixture simmer for 5 to 10 minutes.
17. 17. Boil the eggs for the garnish until soft-boiled.
18. 18. Shock the eggs in cold water.
19. 19. Peel the eggs carefully.
20. 20. Add enough fat to a pan to cover the bottom well.
21. 21. Heat the fat in the pan.
22. 22. Lightly coat the boiled eggs in flour.
23. 23. Dip the eggs in beaten egg.
24. 24. Roll the eggs in the breadcrumb crumbs.
25. 25. Fry the breaded eggs in medium heat for about 5 minutes until golden brown.
26. 26. Stir the whipping cream into the soup.
27. 27. Season the soup to taste.
28. 28. Blend the soup until creamy.
29. 29. Divide the soup among the plates.
30. 30. Place one baked egg in each serving of soup.
31. 31. Serve the soup.

Nutrition per serving

• kcal: 499
• Protein: 12 g · Fett/Fat: 43 g · Carbs: 16 g