Creamy Spinach Soup
- 4 eggs
- 100 grams Leeks
- 1 garlic clove
- 150 grams Spinach
- 2 Tbsps butter
- 800 milliliters Chicken broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 1 tsp Mustard
- 1 handful fresh Fresh herbs (Such as chives, dill, cress, etc.)
- freshly ground pepper
- Nutmeg (freshly grated)
- 500 grams Flatbread
- 150 grams cream cheese
- 4 Lettuce
Hardboil the eggs for 8 minutes. Rinse with cold water, peel and halve.
Rinse and chop leeks.
Peel garlic and chop finely.
Rinse and blanch the spinach in boiling salted water. Rinse with cold water and chop.
Sautée leeks and garlic briefly in a pan with butter. Add the spinach and pour in the broth. Let simmer for about 5 minutes. Stir in the whipping cream, mustard and creme fraiche and mix. Add the fresh chopped herbs (setting a few aside for garnish). Season with salt, pepper and nutmeg. Pour into bowls, place a halved egg in each and serve garnished with the remaining herbs. Serve with flatbread as desired.
For the flatbread: Spread with cream cheese. Season with salt and pepper.
Rinse lettuce, pat dry and place it on the cream cheese. Roll up the bread and slice.