Spinach Roll Soup

For spinach roll soup, mix eggs, a pinch of salt, milk and flour into a pancake batter and let rest for half an hour.

Bake thin pancakes and let cool. Blanch spinach in plenty of salted water and drain well.

Finely chop garlic. Finely chop spinach and mix well with garlic, salt, pepper, nutmeg and grated Parmesan.

Spread the filling on the pancakes, then roll them up and cut them into pieces about 3 cm wide.

Place the rolls on a buttered baking tray, sprinkle with cheese and drizzle with melted butter.

Bake in the preheated oven at 180°C convection oven for 15 minutes and immediately add to the hot beef soup.

Serve the spinach roll soup.

Preparation Tip:

With spinach rolls you get a festive soup.

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