Recipe by stormylee
One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)
- 3 tablespoons margarine
- 5 tablespoons all-purpose flour
- 1 liter milk
- 150 g finely chopped frozen spinach, thawed and drained
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄8 teaspoon white pepper
- 4 hard-boiled eggs
Directions See How It's Made
- Melt margarine in a pot, add flour and mix well with a whisk.
- Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
- Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
- Add salt, sugar and white pepper, mix.
- Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.