Spinach Soup

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Ingredients

125 g	celeriac, peeled
2	carrots, peeled
1 ¹/₂ l	vegetable stock
300 g	fresh spinach
3 tbsp	butter
2 tbsp	flour
1 clove(s)	garlic
4	egg yolks
1	lemon, juiced
2 tbsp	parsley, finely chopped
2 tbsp	dill, finely chopped
	salt and pepper

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Wash and peel the celeriac and the carrots. Pour the vegetable stock into a saucepan, and cook the celeriac and the carrots for 10 minutes. Remove the celeriac and carrots from the soup, dice and set aside.

Wash the spinach. Blanch for a minute, then drain and chop.

In a skillet, melt the butter and stir in the flour. Peel and finely chop the garlic add to the roux and deglaze with the vegetable stock, stirring with a wire whisk. Cook stirring over low heat for approximately 10 minutes.

Whisk the egg yolks with the lemon juice.

Add to the soup the spinach, the diced vegetables, the eggs and the herbs. Season to taste with salt and pepper. Switch off the heat and allow the soup to steep, but not boil, for further 10 minutes, then serve.