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Prep time:

10'

Cooking time:

15'

Difficulty:

**

Wine pairing:

San Gimignano Pinot Nero doc

Spinach soup with eggs and bacon

Cut the leek into slices and brown with a drizzle of oil. Add the spinach (already washed and cut) and the potatoes cut into cubes.

Season with salt and pepper, then add the broth. Separately, cut the bacon and the bread into cubes and brown them in the oven for a few minutes. Mix the spinach with a hand blender, then add the cream. Heat a little oil in a pan, add the egg yolks and immediately remove them from the heat. Pour the cream into the bowls, arrange the egg yolk, the bacon and the bread on each one and serve with a sprinkling of pepper and a drizzle of raw organic Panizzi olive oil.

(4 people): 800 g. of fresh spinach, 1 leek, 4 eggs, 1 litre of vegetable broth, 250 g of potatoes, 150 g of bacon, 4 slices of bread, salt, pepper, 1 dl of cream, Panizzi bio extra virgin olive oil.

Cost:

*