ingredients

• 600 g fresh spinach
• 2 cloves garlic
• 1/2 bunch of parsley
• Olive oil
• 30 cl of St Hubert Omega 3® Thick & creamy
• 15 cl of chicken broth
• 12 black olives
• 8 Parissel mushrooms,
• salt pepper

Steps

Step 1

Rinse and spin the spinach. Peel the 2 cloves of garlic and chop them with the parsley.

2nd step

Heat the oil in a sauté pan, throw in spinach and hash and sauté until the spinach is "melted".

Step 3

Mix with the 30 cl thick and creamy St Hubert Omega 3® and broth. Add salt and pepper.

Step 4

Chop black olives with mushrooms. Heat the soup and serve in the bowls with the mince.

tips

Tip: off season, use frozen branch spinach

The small : decorate with Parmesan cheese and accompany beautiful slices of grilled country bread.