Soup with Spinach

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  • Spinach: 500 g
  • Onion: 2
  • Garlic: 2 teeth
  • Potato: 3
  • Butter: 25 g
  • Hot water: 4 cups
  • Chicken broth: 3 cubes
  • Nutmeg, grated: 1 pinch
  • Salt: taste.
  • Pepper: taste.


Wash the spinach. Peel and finely chop the onions and the garlic. Peel the potatoes and cut them into cubes. Melt the butter in a saucepan. Saute the onion and garlic for 5 minutes, or until the onion be transparent. Add the water and bouillon cubes of chicken esfarelados.

When it comes to the boil, joins the potatoes. Cook for a further 5 minutes. Remove from the heat and reduce the puree. Season with nutmeg, salt and pepper.

Serve with cheese on toasted bread or with fried bacon.

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