Spinach Schav

1. 1

   Boil up a pint of chicken stock using the (parve) chicken bouillon cubes. Add in the onion, garlic and pepper to taste.

2. 2

   Put the can of spinach in the fridge. Put the stock in a tall container. Add the yolks and cool in your fridge.

3. 3

   Use an immersion blender to mix the yolks through the stock.

4. 4

   Open the cold can of chopped spinach. Add the contents to the chicken stock fortified with egg yolks.

* Per serving · 4 servings · Values may vary.

No additional tips available.