Ingredients

• 250 g fresh spinach
• 600 ml milk
• 700 ml vegetable or chicken broth
• 200 g cream cheese (e.g. with herb and garlic flavor) or creamy

Dropped dumplings

• 1 egg
• about 1/3 cup flour

Preparation

1. Wash the spinach, remove tough stems and place in a large pot, add milk and broth. Bring to a boil, reduce heat to minimum and cook covered for 12 minutes. Blend the cooled soup into a cream, adding cheese at the end. Season with salt and pepper.
2. Dropped dumplings: Break 1 egg into a cup, beat it well with a fork with a pinch of salt. Add 1/3 cup sifted flour, lightly sprinkling it over the beaten eggs so lumps don't form. Mix the batter vigorously and beat with a fork. Drop by teaspoon into boiling water, milk or broth. Cook small dumplings very briefly, until they float to the surface. Larger ones—a bit longer.