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)
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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.