Spínatsúpa með eggi

Spinach soup with egg

Ingredients for 4 persons

800 g fresh spinach  
1 chopped onion  
2 Tbsp butter
800 ml meat broth
100 ml cream  
2 tsp salt
2 tsp pepper
100 g bacon
2 hard-boiled eggs  


Preparation

Wash and clean the spnat thoroughly.

Melt the butter in a large pot and sauté the chopped onions in it.

Add the spinach leaves and fry.

Add the meat stock and let everything simmer for a good 10 minutes.

Puree the soup, season with salt and pepper and stir in the cream.

Cut the bacon into small pieces, dice and fry.

Quarter the hard-boiled, cold eggs.

To serve, pour the soup into the soup bowls, add the egg quarters and sprinkle everything with the fried bacon.

[Translated from here.]