Thursday, October 20, 2011

Spinach Soup

Spinach Soup is healthy, fresh and light. Serve it cold with feta cheese and cream.

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1 kilo spinach
2 carrots, peeled and chopped
5 spring onions
½ cup rice
2 eggs
2 cups yoghurt
3 tbs flour
A bunch of parsley

Peel and clean the spinach. Scald it on steamed water and boil it for about 10 minutes. Then strain it and chop it finely. Put 3 liters (litres) water in a pot and when it’s getting boil, add chopped on slices spring onion and carrot on cubes. After 10 minutes add the finely chopped spinach, and after 10 more minutes, add the cleaned and washed rice. When the rice is cooked, the pot is taken away from the cooker. 

The yolks of eggs are beat up with the yoghurt and the flour. Get a part of the soup with a ladle and stir it with the eggs and yoghurt’s mixture. Pour out the mixture to the soup and stir it all of the time. Sprinkle with parsley.

You can serve the soup with tablespoon of cream or yoghurt on top. You can also pound a feta cheese up. 

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