Hungarian soup of spinach

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5547a9360e4e4_crop

 

Ingredients:

spinach 500 grams
cream 250 ml
bacon 150 grams
butter 40 grams
boiled egg 2 pieces
onions 2 pieces
flour 3 Art. spoons
pepper to taste
salt to taste

 

Cooking method:

Cook the spinach until tender, chop up puree using a blender.
Peel the onions, chop, fry in butter, add flour. Stir and send these ingredients into a puree of spinach. Bring to a boil, simmer until thick. Then salt and pepper soup.
Pour the cream into a saucepan, simmer the soup over low heat for 5 minutes, without boiling.
Fry the slices of bacon on a dry frying pan, egg cut into slices.
Ready Hungarian soup serve with bacon and eggs.

 

Additionally:

Hungarian soup is prepared with cream and served with bacon on the table, so it gives a very hearty.

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