- 1 Brown Onion
- 450 g Chopped Frozen, Thawed Spinach
- 1 Garlic Clove
- 2 tbsp Rapeseed Oil
- 600 ml Whole Milk or Single Cream
- 100 ml Water
- 2 Vegetable Stock Cubes
- 2 Grated Nutmeg
- 2 Pinches Black Pepper
- 4 Boiled Eggs
- Stale Bread
- Hard Cheese
Peel and finely chop the onions and garlic. Fry gently in the butter and rapseed oil in a large saucepan.
Add the spinach, cream or milk, water, stock cubes and nutmeg. Boil for about 3 minutes. Add the pepper.
Peel and chop the eggs and add them to the soup. Serve with bread and cheese, or a toasted cheese sandwich.