1 bunch spring onions (or spring onions)
150 g fresh spinach (from the freezer is also possible)
1 potato, peeled and diced
500 ml chicken stock
1 boiled egg
1 tbsp olive oil
Chop the spring onion into rings. Heat the oil in a pan and fry the spring onions for 2 minutes. Add the spinach and cook for 3 minutes. Pour in the stock and add the potato cubes to the soup. Let it cook gently for 15 minutes.
Meanwhile, boil the egg in a pan with water for about 8 minutes. Puree the soup with an immersion blender and ladle into bowls. Peel the egg and crumble it over the soup.
Source: Leukerecepten by leukerecepten-nl.
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