Yield: 6 servings
|3 smalls||Onions; finely chopped|
|¼ teaspoon||Freshly grated nutmeg|
|1 pounds||Fresh spinach; washed, stemmed and|
|; finely chopped|
|2 tablespoons||Fresh lemon juice|
|Salt and pepper|
|6 tablespoons||Soured cream or low fat natural yoghurt|
|Chopped fresh dill to garnish|
Place the potatoes, onions, dill and nutmeg in a saucepan with 1½ pints water. Bring to the boil and simmer for 5 minutes.
Add the chopped spinach, lemon juice, salt and pepper. Simmer for 15 minutes or until the potatoes are tender. Remove from the heat and take out the sprigs of dill.
In a large bowl, beat the eggs with 6tbsp cold water until light and fluffy. Gradually add about ½ pint hot soup, stirring well. Chill for at least 4 hours.
Just before serving, taste and adjust the seasoning and whisk in the soured cream or yoghurt. Garnish with dill.
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Carlton Food Network
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