Spinach soup with almond flakes and egg
Soup can taste so wonderful, especially this creamy spinach soup. It is great if you’re just a bit hungry or as an appetizer during the holiday season. It will give you a boost in vitamins, minerals and healthy fats.
Finely cut the onion and fry in some olive oil. Add the spinach and cook until wilted. Remove some of the spinach and set aside for the garnish.
Add the cream, season with salt and pepper and let it boil briefly. Mix the soup. Boil the egg for about 5 minutes.
Preheat the oven at 180°C. Put the almond flakes in the oven and roast for about 6 minutes, until they start turning light brown. Divide the soup over some plates, top with spinach and add the egg. Garnish with the almond flakes.
TIP: Quail eggs
If you are serving this soup as an aperitif, the egg can be substituted by a boiled, halved quail egg.
- 500 g spinach
- 1 small onion
- 1 dl cream
- 1 egg
- a handful of almond flakes