Hungarian Three Coin Spinach-Potato Soup

• Baby Spinach↗8 ounces

  triple washed

• fresh basil leaf↗1⁄2 cup

  chopped

• shallots↗2 tablespoons

  chopped

• garlic↗1 teaspoon

  (garlic cloves pressed)

• chicken stock↗2 cups

  14-1/2 oz can (College Brand)

• milk↗1 cup
• instant mashed potatoes1⁄2 cup

  (buds, flakes)

• sour cream↗3 tablespoons
• lemon juice↗3 tablespoons

  (substitute lime juice)

• cayenne pepper↗1 pinch

  to taste

• salt↗1 pinch

  to taste

• hard-boiled eggs2

  sliced

• small cucumber↗1

  sliced thinly

• small yellow squash↗1

  sliced thinly

• Hungarian paprika↗1 teaspoon
• cup asiago cheese, grated (substitute Gouda cheese)↗1⁄2

Step-by-step instructions

1. 1

   Put the spinach in a big pot and along with the basil leaves, shallots, garlic and a 1 cup of the stock and cook, stir until wilted.

2. 2

   Use a hand blender and blend the ingredients, then add the balance of the stock and milk and blend again, cook stir for about 3 minutes.

3. 3

   Now add the instant potato flakes, sour cream, lemon juice, cayenne pepper and salt to taste. stirring for about three minutes or more (make sure the sour cream is blended well).

4. 4

   Place soup in individual bowls, add 1 coin shaped slice (or more) of hard boiled egg, cucumber, squash.

5. 5

   Then sprinkle a little of the paprika on top and finally add some graded cheese.

6. 6

   Serve and enjoy this tasty soup on a cold winter or hot summer day!