Hungarian Creamy Spinach Soup
4 servings
40 minutes
Hungarian spinach cream soup is an exquisite dish of Hungarian cuisine that embodies its passion for rich and velvety flavors. Historically, spinach, rich in vitamins, was valued for its nutritional properties and transformed into an elegant creamy soup when combined with cream. The delicate green of the spinach adds freshness to the dish, while sautéed onions and flour create a base with deep aroma. Eggs add textural softness, and crispy bacon provides a contrasting salty-smoky note. The soup is perfect for a cozy dinner or as a refined appetizer served with crusty bread. Its creamy consistency and balanced flavor combination make it not only nutritious but also quenching the gastronomic thirst of true gourmets.
1
Boil the spinach and blend it. Save the water in which the spinach was boiled.
- Spinach: 500 g
2
Chop the onion and sauté in butter, adding flour.
- Onion: 2 heads
- Butter: 30 g
- Wheat flour: 3 tablespoons
3
Combine spinach water with onion and spinach puree. Bring to a boil and cook until the soup thickens. Add salt and pepper. Pour in the cream, stirring constantly. Heat, but do not boil. Remove from heat.
- Salt: to taste
- Ground black pepper: to taste
- Cream: 250 ml
4
Boil eggs hard, slice them, and add to the soup.
- Chicken egg: 2 pieces
5
Slice the bacon thinly and fry in a dry pan. Add to the soup.
- Bacon: 150 g