1,5liter/ 51 fl.oz/ 6 cups vegetable broth or chicken stock
3large garlic cloves
50ml/ 1.7 fl.oz/ ¼ cup heavy cream
1heaped teaspoon all-purpose flour
2-3tablespoonsfresh lemon juiceto taste
1handful dill
fine sea salt and pepper
4eggs
1teaspoonbutter
Instructions
Soup:
Clean the fresh spinach, remove the stalks and chop the spinach roughly. You should have approximately 800 g/ 28 oz spinach left.
Heat the oil in a large pot. Add the finely chopped onion and the bacon cubes and cook for a couple of minutes or until the onions are translucent.
In the meantime roughly grate the carrots and the celeriac. Add both to the pot and stir for a couple of minutes more.
Add the wet spinach (or the frozen and thawed one) and stir for a few minutes until the spinach is wilted.
Add the paprika powder, stir a few times, then add the vegetable broth or chicken stock. Cover and cook gently for about 10 minutes. Add the thinly sliced garlic cloves and cook for 5 minutes more.
In the meantime, separate only one egg. Set the egg white aside and use it for the omelet.
In a small bowl, whisk together the egg yolk, cream, and flour. Add about one ladleful of soup to the mixture while whisking all the time. Take the soup off the heat and pour this mixture into the soup pot while whisking continuously. Do not let the soup cook anymore.
Adjust the taste with lemon juice, salt, and pepper. Stir about half of the chopped dill into the soup.
Omelet:
Whisk the remaining 3 eggs and the leftover egg white together. Add salt and pepper and the rest of the dill.
Melt the butter in a medium nonstick pan, pour in the eggs and cook the omelet.
Break the omelet into pieces and top the soup with it.
Serve immediately with bread.
Video
Notes
If you use frozen spinach, choose a variety where the spinach leaves are left whole or are only roughly chopped. You will need about 400 g/ 14 oz frozen spinach, a bit more or less is fine.