Spinach soup

Place 2 eggs in a small pot of water, bring to a boil, and cook for 8 minutes until hard-boiled.

Drain the hot water from the eggs, rinse them under cold water until cooled, then peel and set them aside.

Melt 25 g butter in a large saucepan over medium heat.

Whisk 27 g wheat flour into the melted butter and cook for one minute without letting it brown.

Gradually pour 500 ml milk and 500 ml water into the flour mixture while whisking constantly to ensure the base is smooth and free of lumps.

Allow the liquid to simmer gently for about 5 minutes, stirring occasionally as it thickens.

Defrost 150 g spinach and squeeze out any excess liquid, or finely chop fresh leaves.

Stir the spinach into the thickened base so it creates a light green soup with dark green flecks.

Add 5 ml salt, 2,5 ml white pepper, and 4 g sugar to the pot and stir well.

Let the soup simmer for another 2 minutes so the flavors meld together.

Ladle the soup into bowls and garnish each portion with the boiled eggs cut into halves.