Cooking World

Ingredients:

1 l chicken or vegetable broth
2.5 centimeter piece ginger (finely sliced)
1 onion (finely slised)
2 chives garlic, cut
250 g fresh spinach leaves
1 small potato (peeled and cut)
1 table-spoon rice wine
3 table-spoon sunflower-seed oil
Salt, pepper,
The fresh shred spinach for serving

Directions:
Heat oil in a big saucepan. Add garlic, onion and ginger and to fry all over 3-4 min. up to softness. Set aside 2-3 small leaves of spinach. Add the rest of spinach in a saucepan; stir slowly while spinach doesn’t wither. Add some broth and potato, bring to the boil. Lower fire, cover and prepare for 10 more minutes. Then pour in a blender or kitchen processor and make homogeneous puree. Return the soup in a saucepan and add rice wine, then season with salt and pepper to taste. Bring to the boiling. Serve hot, decorated with leaves of spinach.