Ingredients
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A bunch of spinach leaves
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500ml water or stock
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1 egg (optional)
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3g butter
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5g corn flour
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2g salt
Methods
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Wash the spinach.
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Heat the butter and toss the spinach leaves in it.
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When partially cooked, add some water or stock, salt and spices and cook for 10 minutes.
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When the spinach is cooked, blend it to obtain a thin paste and return to the pan.
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Mix water and corn flour into a thin paste and stir into the soup. Cook for 5–10 minutes. Adjust seasoning if necessary.
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Beat the egg yolk in the soup dish and pour the soup over it, then stir.
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Serve hot.
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NOTE: The amount of water depends on the size of the spinach bunch used.
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