Classic Spinach Soup (Spanachena Supa)
Традиционно ястие · Eastern European
A comforting and nutritious classic spinach soup, often enriched with eggs and cream for a velvety texture. This traditional version highlights the fresh, earthy flavor of spinach.
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Съставки
- Fresh spinach1 lb
- Chicken or vegetable broth6 cups
- Onion1 medium
- Garlic2 cloves
- Butter2 tbsp
- Heavy cream1/2 cup
- Eggs2
- Saltto taste
- Black pepperto taste
- Fresh dillfor garnish
Стъпки
- 1
Finely chop the onion and mince the garlic.
- 2
In a large pot, melt butter over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- 3
Add the spinach to the pot in batches, allowing it to wilt down. Stir occasionally.
- 4
Pour in the broth and bring to a simmer. Cook for 10 minutes.
- 5
Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the puréed soup to the pot.
- 6
Stir in the heavy cream. Season with salt and black pepper to taste.
- 7
In a small bowl, whisk the eggs. Temper the eggs by slowly whisking in about 1 cup of the hot soup. Then, slowly pour the tempered egg mixture back into the pot, stirring constantly to prevent scrambling. Heat gently for 2-3 minutes without boiling.
- 8
Serve hot, garnished with fresh dill and optionally a poached egg.
