Spinach soup with egg omelet
Creamy spinach soup with a fluffy omelette is a light and nutritious dish that pleasantly fills and warms you at any time of the year.
Preparation: 45 min
Medium
Preparation: 45 min
Medium
Ingredients:
- 1000 g water
- 1 g ground black pepper
- 1 g nutmeg
- 15 g broth paste - CVR
- 80 g Onion, raw
- 100 g Carrot
- 9 g salt
- 240 g chicken eggs, whole
- 100 g milk, 3,2% fat
- 80 g leek
- 250 g spinach
- 40 g Celeriac
- 250 g Potato, long stored
- 20 g sunflower oil
- 80 g Cream, 30% fat
Method of cooking:
- Place the soaked baking paper in the first layer of the steamer to form a bowl. Do not cut the edges.
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