Potato soup with onions and spinach

Ingredients for 4 servings:

• 500 g potatoes
• 200 g onion(s) (vegetable onions)
• 30 g butter or margarine
• 300 g leaf spinach, frozen
• 1 liter beef broth
• ¼ liter whipped cream
• 1 egg(s), including the yolk
• 3 tsp dry vermouth
• 2 tsp curry
• Salt
• Pepper, from the mill
• Nutmeg, freshly grated
• 200 g crème fraîche

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash and peel the potatoes, then cut into approximately 1 cm cubes. Peel the onion, halve it, and slice it thinly. Heat butter or margarine in a saucepan and sauté the onion until translucent. Roughly chop the thawed spinach and add it to the onion along with the potatoes. Sauté briefly and deglaze with the stock. Cover and simmer for 15 minutes. Mix the cream with the egg yolk, vermouth, and curry to thicken the soup, but do not allow it to boil again. Season generously with salt, pepper, and nutmeg. Serve with the crème fraîche. You can also use leeks or spring onions instead of the onion.