Soups

Spinach soup with cream and croutons

48
6
500 g spinach
1/2 packet of butter
1 liter of water
2-3 tablespoons sour cream
salt
Fenugreek

for the croutons:
3 slices of stale bread
1/2 packet of butter
Clean and wash spinach. In boiling water, add the butter, salt and chopped spinach and cook until ready. Add the cream. Blend until a homogeneous mixture. Remove the crusts of the bread. Cut them into small pieces, coat them with oil and bake in the oven. They are ready when they become crispy and golden. Serve in bowls and add to the soup with croutons and sprinkle fenugreek.
Nutritions

Calories
171

Sodium
174mg
7% DV

Fat
6g
9% DV

Protein
9g
19% DV

Carbs
14g
5% DV

Fiber
2g
9% DV

Mezcal Negroni

1740

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV