300 g of spinach
100 ml cream (or 200 g of yogurt)
50 g vermicelli
2 chicken lantern
50 ml olive oil (or sunflower oil)
Photo added on
Blanch the spinach for about 2-3 minutes in boiling salted water, then rinse with cold water to retain color. Chicken lanterns put in cold salted water and boil them. Meat that is on them, then we can add optional in the soup. In a separate pan sauté in olive oil (or the oil) finely grated carrots and onions. After a few minutes, pour the chicken broth. Once the liquid boils add the diced potatoes and soup is seasoned with salt and pepper. Boil for about 15 minutes on low heat. Add the chopped spinach and noodles. The yolk of one egg was stirred with the cream (or yogurt), add two ladles of the broth, and then soup thickenerta poured under continuous stirring in the soup.
It is very nice that supichkata, I blanched spinach to keep the taste of spinach, put it raw, add fresh dill and onion and chicken broth is not use for a long time, often replace vermicelli with trienitsa and always becomes very tasty and useful soup.
Yes, you can and crude to put so even the soup has a fresh taste. My soup was from domestic chicken, I do not use one of the cube. I just did not point out that I have previously boiled. I think the most beautiful and powerful you become chicken lanterns because the bones give a very good density. Put it in salted cold water, so the nutrients pass from the chicken in the broth.
Yes, thus the soup will become much more -well, not my past and mind in this way, thanks for the idea. :)
flowers, edited the recipe to make it more clear.
I smelled of spring, with the spinach soup! :) Interesting idea for the chicken broth.
Ina, I spun bonded spinach spring, but now it has the market all year round and its very glad, because I adore. And now I use my husband is gone, he does not love him, and often cook for me and the child. A chicken broth - so I learned to prepare my mother. If you want to keep the substances in very chicken and have to boil it postyavm in boiling water, but for soup - a must in cold. Otherwise, if the broth is used for another dish can be enriched by the water put a carrot and cut in two, but unskinned onion - the color and flavor are amazing. Here I have not indicated because these vegetables have them in soup itself.
You know, I wrote, we have pretty similar tastes! :) Broth and I cook like you, only with the addition of a piece of celery, if I have now.
Yes, celery adds great flavor. Which reminds me of boiled beef - I love it :)!
Not that it has anything to do with this recipe, but I thought of him speaking of celery. As I enter something in the head does not settle down until you do so that will soon present our menu: wink :.
I made a soup with sorrel. Became great and very tasty!