Spinach soup with buckwheat groats

Ingredients :

25 dag of frozen spinach leaves

1l of bouillon cubes

3 tablespoons of butter

2 tablespoons of flour

½ cup of cream (18%)

2 egg yolks

salt, pepper

1 bag of buckwheat groats (125 g) Lestello

5 g of smoked bacon

Method of preparation:

Defrost frozen spinach, drain the spinach, simmer in a small amount of broth and mix everything. Prepare a roux from butter and flour and pour it into the rest of cold broth. Mix it thoroughly and season to taste. Cook over low heat for around 10 minutes. Add spinach and bring to the boil. Add cream mixed with egg yolks and heat on the pan. Cook the buckwheat groats al dente. Cook bacon into bars and fry on the pan. Lay the hills of groats in soup plate, pour the soup around the „hills” and decorate it with the strips of fried bacon.

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