Lighter version of creamed spinach soup.
- 2 lb (1 kg) spinach
- a pinch of bicarbonate soda
- 1 tsp butter
- 1 clove garlic, minced
- 2 cups (1/2 l) milk
- 1 Tbsp ground old fashioned oats*
- 2 egg yolks fresh
Cook spinach in boiling water with a pinch of bicarbonate soda (it keeps spinach greener). Drain. Chop roughly.
In a large saucepan, melt butter, add garlic, chopped spinach, milk and ground oats. Season with salt. Boil for a few minutes until thick. Add egg yolks and remove from heat.
*NOTE: Grind oats in spice or coffee grinder.