Fry the chopped onion in the butter, add the spinach and cook together with the bouillon, cream and milk. Season with cider, salt and pepper. Mix the soup smooth.
Serve with egg halves and good bread - suggested is our simple, but very tasty, apple bread.
This recipe is created by the chefs at Café & Restaurant Kärnhuset; Mattias Skoglund and Madléne Månsson.
approximately 400 g frozen chopped spinach
0.7 dl vegetable bouillon
salt / pepper
3 dl cream
1 dl milk
Kiviks Apple cider taste (possibly white wine to taste)