Spinach soup with pancakes with goat cheese, peppers and spring onions

Ingredients for Spinach soup with pancakes with goat cheese, peppers and spring onions

Instructions for Spinach soup with pancakes with goat cheese, peppers and spring onions

To prepare the Spinach soup with pancakes with goat cheese, peppers and spring onions recipe, please follow these instructions:

Soup: Remove the stems on the spinach and rinse it thoroughly. Bring the broth in the boil and add the spinach. It should boil lightly for 2 minutes until it is tender. Take it off the flare. Say the water from The spinach must be cooled until it is completely cold. Peel the potato and cut it out into the tern. Chop the groove roughly. Potato and onions are cooked with low heat in a little butter. Pour broths over. It must simmer for 10-15 minutes, after which it is allowed to cool. When it's cold, add the fresh spinach. Blend the soup and warm it up. Taste with nutmeg and stir the cream fry. Take the soup of the flare and blend it with a spelled blender until it gets a little frothy texture.

Pancakes: Slice the egg into a bowl. Add the milk and whip it together. Add flour and mashed potatoes. Chop the pepper and spring onion and stir in. Add parmesan cheese and goat cheese. Turn it in. Season with salt and pepper. The pancakes are baked on a forehead with a slurry coating in a little oil. Put them on the forehead with a tablespoon. They should be baked with medium heat for a few minutes until golden. Turn them and finish them in a crunch of butter to make them crisp. Put the pancakes in a hot towel until they are all baked.