Egg soup with spinach and wild garlic
A wonderful light soup in every way. You can cook it just in water, but it tastes better with broth. I have vegetable soup, cooked in advance. And frozen wild garlic, stocks from the summer. ☺️ A 2.5 liter saucepan. But I give all the ingredients approximately, focus on your taste.
Egg soup with spinach and wild garlic
A wonderful light soup in every way. You can cook it just in water, but it tastes better with broth. I have vegetable soup, cooked in advance. And frozen wild garlic, stocks from the summer. ☺️ A 2.5 liter saucepan. But I give all the ingredients approximately, focus on your taste.
Open in Cookpad AppSteps
- 1
Cut the potatoes into small cubes, pour in water or broth. Bring to a boil. Cook over medium heat until done. Add a little salt in the process.
- 2
While the potatoes are boiling, grate the carrots on a coarse grater and add to the pan. Cook together with the potatoes.
- 3
Grate the cheese on a coarse grater. Chop the green onions. Mix the eggs, nutmeg and semolina in a convenient container. Mix well.
- 4
When the potatoes and carrots are done, pour the egg mixture into the pan. Mix well.
- 5
Add cheese, green onions and finely chopped garlic. Bring to a boil. Cook for three minutes. Taste for salt. If necessary, add salt and ground black pepper.
- 6
Add wild garlic and spinach. Bring to a boil and remove from heat.
- 7
Let the soup sit, covered, for about ten minutes before serving.
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