Puree soup with spinach and potatoes, chicken broth

I propose to cook a tasty, healthy and satisfying first course - puree soup with spinach and potatoes, in chicken broth. The soup turns out to be moderately thick and rather aromatic. The soup is supplemented with slices of boiled egg.

Ingredients

• For broth:
• Chicken (any part) - 450 g
• Carrots - 130 g
• Onions - 120 g
• Bay leaf - 2 pcs.
• Black peppercorns - 5-6 pcs.
• Water - 1.2 l
• For soup:
• Spinach - 500 g
• Potatoes - 300 g
• Onions - 130 g
• Carrots - 150 g
• Vegetable oil - 30 ml
• Lemon (juice) - 1 tsp
• Salt - 1 tsp (or to taste)
• Ground black pepper - 1/5 tsp (or to taste)
• Chicken broth - 1 l
• For filing (optional):
• Egg - 1 pc.
• Fresh parsley - 20 g

Directions

1. Prepare all ingredients. Any part of the chicken can be used to make the broth. I took chicken backs.
2. Rinse the chicken parts, cut into pieces if necessary and put them in a saucepan.
3. Peel the onions and carrots. Cut vegetables into pieces and add to chicken. Add bay leaves and black peppercorns. Cut off the parsley stalks and add to the pot as well. Pour in 1.2 liters of water and bring to a boil. Cook for 40-50 minutes over low heat.
4. Meanwhile, rinse the spinach. Separate the leaves from the stems. (I do not throw away the stems, I will use them for making soup, you can not use them).
5. Cut the leaves into strips, the stems into small pieces.
6. Heat vegetable oil in a saucepan.
7. Peel the onions and carrots and cut into cubes. Add to hot oil and cook for 5-8 minutes over low heat.
8. Peel potatoes and cut into cubes. Add to saucepan. Add chopped spinach stalks to it. Fry for 4-5 minutes over low heat.
9. Strain the finished chicken broth.
10. Pour the stock into a pot of vegetables. Bring to a boil and simmer for about 8-10 minutes over low heat.
11. Add spinach leaves. Add salt, black pepper and bring to a boil. Cook for 10 minutes over low heat.
12. Then squeeze the juice out of the lemon and add to the saucepan. Stir.
13. Grind the contents of the saucepan with an immersion blender.
14. Heat the soup, not boiling, and remove from heat.
15. To serve, dip the egg into a saucepan, cover with water and bring to a boil. Simmer for 10 minutes over moderate heat. Then cool in cold water.
16. Peel the cooled egg and cut into 4 parts.
17. Rinse, dry and chop the parsley leaves (we have already used the stems for cooking the broth).
18. Pour the soup into bowls. Garnish with 2 wedges of boiled egg and sprinkle with chopped parsley.
19. The soup is ready to serve.
20. Bon Appetit!