|Beef stock||6 Cup (96 tbs)|
|Cooked ham slice||3 , diced|
|Raw spinach||1 1⁄2 Cup (24 tbs), minced|
|Green onion||1⁄2 Cup (8 tbs), minced|
|Mixed greens||1⁄2 Cup (8 tbs), chopped (Raw, Such As Kale, Sorrel And Beet Tops)|
|Parsley||1 Tablespoon, chopped fine|
|Tarragon||1 Tablespoon, chopped fine|
|Chives||1 Tablespoon, chopped fine|
|Rosemary||1 Tablespoon, chopped fine|
|Sour cream||6 Tablespoon|
|Hard-boiled eggs||6 , hardboiled|
If you've an electric blender, put greens together and chop coarsely 1/2 minute.
Boil ham in stock 5 minutes.
Add spinach, onion, raw mixed greens and herbs.
Simmer slowly 1 hour.
Remove pan from heat.
Mix flour and enough of the sour cream to make a smooth paste.
Stir into stock.
Return to heat.
Stir until thickened.
Add remaining sour cream.
Garnish with hard-boiled egg slices in each plate.