The traditional Turkish egg and lemon thickening gives this soup a creamy texture, and a delicate tang which is in harmony with the flavours of spinach, celery, dill and parsley.
Prepare a meat or chicken stock. Stock cubes can be used. Season to taste with salt and pepper.Wash the spinach leaves very thoroughly in several changes of water. If frozen spinach is used, let it de-frost thoroughly. Drain and chop the leaves finely. Wash and chop the carrot and celery stalk and leaves. For a prettier effect, cut the carrot into matchstick strips.