- 1 kg spinach leaves (can also use frozen spinach)
- 1 medium size onion
- 200 ml cream
- 1 l vegetable stock
- 2 eggs
- salt and pepper
Dice and sauté the onion directly into the pot. Cut the spinach and add it to the pot and sauté it for 1-2 min by stirring it all the time. Add half of the vegetable stock and bring it to boil for 15 min. Pull the pot away from the heat and puree the mixture in the blender.
Put the mixture back into the pot, add the rest of the stock and the cream, salt and pepper. Bring it to boil for 2-3 minutes.
Make an omelet out of the 2 eggs. Shred the omelet in fine strips. Serve in bowls, decorate with a sour cream and the shredded omelet on top. Serve with croutons or baguette.