Paraj .... Spinach soup ... with egg

Paraj ... spinach soup with egg ...

serves 4

Paraj simply means "spinach" in Hungarian... but it's also shorthand for this yummy soup. I know, I know, it sounds odd at first. Trust me, though, once you get a taste of that creamy & garlicky spinach soup with that bite of eggwhite and the gooey runny egg-yolk you will think you have died and gone to heaven!! It's a really warming, filling, and above all easy week-day dinner dish.

500g chopped spinach (or silverbeet if you can't get real spinach - it will make for a greener soup! You can even use the frozen stuff)
1tbs oil
4 cloves garlic finely minced up
4 cups milk
1 tsp salt
4 eggs

Saute the garlic in the oil. Add the spinach, wilt down and cook away the liquid (most important with the frozen stuff!). Add in the milk and simmer until the spinach is lovely and tender. Puree the soup.

Cook the eggs to your liking. You can fry, poach, or boil them to the level of doneness you prefer. Personally, I like softly poached eggs so that is what I do.

Ladle the soup into a dish, and pop the egg into the centre. Now all that is left is to let your tastebuds enjoy the experience!