Delicious and traditional spinach soup, this soup will delight your children and is a good choice for the daily meal.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Remove the stems from the spinach, wash them and grind them.
Put butter in a acerola, when melted, strain the spinach over, already ground, passing with a little water, season with salt and pepper.
Let boil until they are sewed.
Then add the evaporated milk without boiling.
Serve with fried bread squares.
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