Creamy Spinach Soup Recipe

Ingredients:

For the Soup:
	Spinach	500	Grams
	Vinegar (For Washing)	1	Cup
	Flour (White)	1	Tbsp
	Butter (Heaping)	2	Tbsp
	Thick Cream (Sour)	1/2	Cup
	Dry Onion (Medium size)	1	Qty
	Chicken Broth (Hot)	4	Cup
	Salt (Rock)	1	Tsp

For the Service:
	Black Pepper (White)	1	Tsp (large)
	Fresh Rosemary	3	Pinch
	Thick Cream	1	Tbsp

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Instructions:

1. Wash the spinach in plenty of water and leave it in water with white vinegar for half an hour.
2. Chop the onion into tiny pieces. Take the oil in a deep soup pot and melt it.
3. Put the chopped onions in the pan and fry them until they turn pink, add the flour and fry for another five minutes with the onions.
4. Take the washed and rinsed spinach in the pot and turn them together with the onions for a few more minutes.
5. Add chicken stock or water and cook on low heat (about 15-20 minutes) until the spinach is melted.
6. Pass your cooked soup through the hand rondo and add salt, black pepper and finely chopped fresh rosemary (optional).
7. If you are going to use cream, add the cream, bring it to a boil and remove it from the fire. Serve hot with croton or toast. Bon Appetit!
8. Note: If you want to consume it as a cold soup during the summer months, you can serve it cold by adding garlic and mint strained yogurt and ice.

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Soup