| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Alive &, Cooking |
6 |
servings |
INGREDIENTS
| 2 |
|
Potatoes; diced |
| 3 |
sm |
Onions; finely chopped |
| 2 |
|
Sprigs dill |
| 1/4 |
ts |
Freshly grated nutmeg |
| 1 |
lb |
Fresh spinach; washed, stemmed and |
|
|
; finely chopped |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and pepper |
| 2 |
|
Eggs |
| 6 |
tb |
Soured cream or low fat natural yoghurt |
|
|
Chopped fresh dill to garnish |
INSTRUCTIONS
Place the potatoes, onions, dill and nutmeg in a saucepan with 1 1/2 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 1/2 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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