In defiance of the outside weather, which reminds me more of October than April, on my table there are green things. I prepared beautiful green soup with spinach and a hint of garlic and served with hard-boiled egg. What a pity that I discovered it only now because it could be a light alternative to sour rye soup or borsch for Easter dinner.

I found the inspiration for preparing this soup in the "Moje gotownie" ("My cooking") newspaper. The dish looks extremely spring-like and decorative. Maybe it sounds trivial, but you should remember to clean the spinach thoroughly and remove the thick, hard stems. Grinding sand and unblended grains effectively ruin the tasty effect of the soup.

Ingredients:
400g of spinach
3 cloves of garlic
half an onion
2 potatoes
1l of vegetable stock
1 tablespoon of butter
100ml of 18% sweet cream
4 eggs

Dice the onion and garlic and lightly fry in the butter. Don't let it go brown. Add the peeled and cubed potatoes. Fry for a while, stirring from time to time. Pour in the vegetable stock and boil until the potatoes are tender. Wash the spinach and remove the stems. Add it to the stock and boil for 5 minutes. Spice it up with salt and pepper and blend it thoroughly. Turn off the heat and add the sweet cream. Serve with hard-boiled eggs.

Enjoy your meal!

Try also:
Royal onion soup
Warming horseradish soup
Cream of sweet potatoes with bacon and goat cheese.