Spinach Soup with Egg

Hard boil the eggs. Select the spinach, rinse under running water and drain. Blanch in boiling hot salted water for 3 minutes. Then immediately rinse with cold water and pat dry very well.

Chop the spinach with a large knife or possibly put it through a meat grinder.

Rinse the chervil, toss dry and also chop finely. Mix the chervil and spinach together.

Peel the onion and cut into fine cubes. Peel and press the garlic cloves.

Heat the oil in a saucepan. Sauté the onion and garlic in it, but do not let them brown. Add the spinach and chervil and sauté briefly.

Then stir through the water with the grained clear soup and pour on together with the whipped cream. Cook the soup at high temperature until it becomes slightly creamy. Season with salt, pepper and plenty of grated nutmeg.

Peel the eggs, cut them into wedges. Arrange the spinach soup with the eggs and serve.

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