Hungarian-Style Creamy Spinach Soup with Eggs

Bring the water to a rolling boil in a large pot. Add the spinach and cook for 5–6 minutes, just until fully wilted and tender.

Using a slotted spoon, remove the spinach and transfer it to a blender or food processor. Blend until completely smooth. Keep the spinach cooking water in the pot.

In a separate saucepan over medium heat, melt the butter. Add the chopped onions and sauté until soft and lightly golden, about 5–7 minutes.

Remove the pan briefly from the heat and stir in the flour until smooth. Return to the heat and cook for 1–2 minutes, stirring constantly, to eliminate the raw flour taste without browning.

Gradually whisk the onion–flour mixture into the reserved spinach water. Bring to a gentle boil and cook until the broth thickens slightly.

Stir in the spinach purée and heavy cream. Reduce the heat and simmer gently for several minutes, stirring occasionally, until the soup is silky and well combined.

Season with salt and black pepper to taste.

Serve hot, ladled into bowls and garnished with halved boiled eggs.