Cream soup with spinach and cheese

400 g spinach
2 tablespoons cooking oil
1 onion
2 tablespoons flour
4 tablespoons yogurt
Pinch of ground black pepper
Pinch of crushed (grated) nutmeg
100 g cheese
1 egg

• Spinach is washed and blanched immediately pour cold water, then cut into small pieces
• In a pan heats 1 tablespoon oil and add onion finely chopped onions, stir until soft. Add 2 tablespoons flour and stir until flour is golden
• Pour 2 cups hot water and after letting it boil for 2-3 minutes and add the chopped nettles and pull from heat
• The soup is blended
• Returns to the pan and put to boil, then remove
• The egg is broken with the yogurt and add to the soup
• Serve sprinkled with grated cheese