Creamy Spinach soup yesterday — Pancakes today

Yesterday, creamy spinach soup with boiled eggs....

... today spinach pancakes with lingonberry jam.

For spinach soup, you need to prepare a semi-liquid Béchamel sauce with 3 tbsp of butter, 2 tbsp of olive oil, 3-4 tbsp of flour, and approximately 1,2 l of milk and 5 dl cream (add more milk if necessary). Then into the soup base, put the either 250 g of frozen spinach or 600 g fresh spinach (blanched and well-drained) and 3-4 tbsp of finely chopped lovage and flat-leaf parsley. Season with salt. Finally, whisk with a handheld blender to create a smooth and velvety finish. Our children like their spinach soup with halved hard-boiled eggs.

For what comes to spinach pancakes, you must use your dynamic capabilities. I had approximately 5 dl of soup left into which I whisked about a pint of milk, 3 eggs, 3-4 tbsp of flour, 1/2 tbsp baking powder. So, add either more milk or flour to obtain a thick batter. Fry the pancakes in a pan with some butter. Serve with e.g. lingonberry jam.

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