Paraj – creamy spinach soup

Here’s a weeknight special from the menu plan. Paraj (“pa-rye”) is a Hungarian comfort food classic. It’s something you can get from one of the fast-food főzelék places around Budapest, or even pick up in the frozen food aisle at the grocery store. But it’s ridiculously quick and easy to make yourself, and you can make it lighter or creamier to suit your taste (or suit your suits, if you’re dieting). The addition of an egg on top makes it a filling and nutritious meal, but you might also toss in chunks of potato, croutons or cheese. With its vivid green color and soothing flavor, this is a favorite bright spot for a grim chilly day.

Paraj – Hungarian Spinach Soup

2014-09-14 17:15:54

Serves 4

Paraj (“pa-rye”) is a Hungarian comfort food classic. It is ridiculously quick and easy to make yourself, and you can make it lighter or creamier to suit your taste (or suit your suits, if you’re dieting). The addition of an egg on top makes it a filling and nutritious meal, but you might also toss in chunks of potato, croutons or cheese.

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Cook Time

25 min

Cook Time

25 min

Ingredients

1. 1 pound frozen chopped spinach, defrosted
2. 1 Tbs good-quality olive oil
3. 4 garlic cloves, minced
4. 4 cups milk
5. 1 tsp salt or to taste
6. 4 eggs (for serving)

Instructions

1. Warm your olive oil gently in the bottom of a medium stock pot and add the garlic. Cook the garlic for about a minute, watching carefully that it doesn’t brown.
2. Add the spinach and saute for 3-4 minutes over medium-low heat, until most of the liquid has cooked off. Add the milk and salt and bring to a simmer.
3. Using an immersion blender, blend the mixture until you have a fine, bright green puree. Taste for seasoning and then simmer over low heat for another 5 or so minutes.
4. Meanwhile, cook the eggs to your liking (fried, poached, or hard-boiled are all delicious and worth a try).
5. Ladle the soup into bowls, topping each a cooked egg

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