Creamy spinach soup puréed and finished with milk and chopped egg.

Steps

1. Chop spinach finely and discard stalks.
2. Cook spinach and onion in chicken broth until tender (5–10 minutes).
3. Pour in electric blender and process until very fine or puréed.
4. Return to saucepan, add salt and pepper and gradually stir in milk.
5. Simmer for 5 minutes. Adjust salt if needed and garnish with chopped egg. Serves 5 persons.