A bright, rich and very tasty spinach soup is a must-have to prepare in the spring season, when there is a lot of fresh herbs on the counters of markets, shops and supermarkets. Such a first dish is considered very healthy, and the main thing is that even small children eat it with pleasure! The soup is not very satisfying, since it does not contain potatoes or cereals, but it is cooked much less than the one with potatoes. It will take you 10 minutes to cook it and feed your family.
If desired, you can skip the step with sautéing the onions by adding a little butter to the puréed spinach mass at the end. It is permissible to cut a boiled chicken egg into cubes and put on plates with the finished dish.
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Ingredients:
Spinach - 1 bunch (large)
Water - 0.3 l
Bulb onions - 1 pc. (average)
Vegetable oil - 1 tbsp.
Boiled chicken egg - 1 pc.
How to cook:
Prepare food. Get juicy, fresh spinach for your dish. The leaves should be light green, light green in color. Dark ones are considered "old", they also contain vitamins, but in smaller quantities.
Peel the onion, rinse and cut into small cubes. In a cauldron, saucepan or ladle with a non-stick bottom, heat oil or butter by placing the container on the stove. Add the onion slices and saute for 2-3 minutes until tender. No need to fry! The onion should give its aroma and taste to the oil.
Rinse the spinach in water, breaking the bunch into individual leaves. Cut off the stems and cut the leaves into ribbons. Transfer the slices to a container with the onion and stir. Simmer for about 2 minutes, until the mass is reduced in size by about three times.
Season with salt and pepper, pour in hot water and boil from the moment the water boils for about 5 minutes. You don't need to cook any more - the spinach is already fried, so it will boil down immediately.
Pour the whole mixture into a deep bowl with high sides and blend with a hand blender, being careful to chop all the spinach slices. Then pour back into a saucepan or ladle, heat until boiling and turn off the heat. Taste the dish and adjust if necessary.
Peel the boiled chicken egg from the shell, rinse it in water. Cut vertically in half.
Pour the spinach puree soup into a deep bowl, place half a boiled chicken egg on top and serve. Can be flavored with sour cream or mayonnaise.
The dish is not prepared in advance, since over time it loses some of the beneficial vitamins and minerals.
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