Spinach and leek puree soup

Preparation time	Cooking time	Portions
15-20 minutes	25-30 minutes	3-4 servings

Ingredients

Water - 2 l
Spinach - 2 bunches
Leeks - 1/2 stem
Butter - 5 tbsp. l.
Flour - 3 tbsp. l.
Egg yolk - 1 pc.
Milk - 1.5 cups
Salt to taste
Greens to taste
Rice - 1/2 cup

Cooking method

Sort out the spinach, remove the stalks, rinse three times in plenty of water, boil and rub through a sieve.

Whisk the yolk with milk, heat on the stove without boiling, strain through a sieve, pour into the soup, add salt and a few pieces of butter and stir.

Sort the rice, rinse three times in water, put in a saucepan, add butter, 1/2 glass of water, close the lid and cook so that it is crumbly.

How and with what to serve

When serving, place 1 tbsp each on the plates. l.

Bon Appetit!

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